Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 336-344

  Metwal, Nirmala ^a   Jyotsna, R ^a   Jeyarani, T ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

cookies; fatty acid profile; Fenugreek seed powder; flax seed; rheology; scanning electron microscopy

Indexed keywords

FENUGREEK SEED MEAL; LINOLENIC ACID; PHOSPHATIDYLCHOLINE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DIETARY FIBER; FAT INTAKE; FENUGREEK; FLAX; FLOUR; FLOW KINETICS; FOOD HANDLING; FUNCTIONAL FOOD; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; POWDER; SOYBEAN;

ALPHA-LINOLENIC ACID; DIETARY FATS; DIETARY FIBER; FLAX; FLOUR; FOOD TECHNOLOGY; FUNCTIONAL FOOD; LECITHINS; NUTRITIVE VALUE; PLANT EXTRACTS; POWDERS; RHEOLOGY; SEEDS; SOYBEANS; TRIGONELLA;

LINUM USITATISSIMUM; TRIGONELLA FOENUM-GRAECUM;

EID: 79955052912     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.536145     Document Type: Article

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