Development and evaluation of nutritionally superior baked products containing flaxseed

Pakistan Journal of Nutrition

Volumn 11, Issue 2, 2012, Pages 160-165

  Hussain, Shahzad ^a   Anjum, Faqir Muhammad ^b   Butt, Masood Sadiq ^b   Alamri, Mohammad Saleh ^a   Shabbir, Muhammad Asim ^b  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Amino acid profile; Dietary fibers; Fatty acid profile; Flaxseed; Pan bread; Unleavened flat bread

Indexed keywords

AMINO ACID; ESSENTIAL AMINO ACID; FATTY ACID; ISOLEUCINE; LINOLEIC ACID; LINOLENIC ACID; PALMITIC ACID; STEARIC ACID;

ARTICLE; BREAD; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FULL FAT FLAXSEED FLOUR; LINSEED; NUTRIENT CONTENT; PARTIALLY DEFATTED FLAXSEED FLOUR; UNLEAVENED FLAT BREAD;

TRITICUM AESTIVUM;

EID: 84856148442     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2012.160.165     Document Type: Article

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