Chemical Composition, Storage Stability And Effect Of Cold-Pressed Flaxseed Oil Cake Inclusion On Bread Quality

Journal of Food Processing and Preservation

Volumn 35, Issue 1, 2011, Pages 64-79

  Ogunronbi, Olanike ^a   Jooste, Piet Johannes ^a   Abu, Joseph Oneh ^a   Van Der Merwe, Belinda ^a  

^a TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ADDED VALUES; BREAD QUALITY; CHEMICAL COMPOSITIONS; COMMERCIAL STANDARDS; CONSUMER SENSORY; CRUDE FAT; CRUDE FIBERS; DIETARY FIBERS; FATTY ACID PROFILES; FLAXSEED OIL; MINERAL CONTENT; OIL CAKES; OMEGA-3-FATTY ACIDS; PROXIMATE COMPOSITIONS; STORAGE STABILITY; THIOBARBITURIC ACID; THRESHOLD LIMITS; TOTAL CARBOHYDRATES;

CARBOHYDRATES; CHEMICAL STABILITY; FATTY ACIDS; FOOD PRODUCTS; MAGNESIUM; PHOSPHORUS; POTASSIUM;

FLAX;

CARBOHYDRATES; FATTY ACIDS; FLAX; FOOD; MAGNESIUM; PHOSPHORUS; POTASSIUM;

EID: 79251480114     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00452.x     Document Type: Article

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