Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Journal of Food Science and Technology

Volumn 49, Issue 5, 2012, Pages 587-593

  Rajiv, Jyotsna ^a   Indrani, Dasappa ^a   Prabhasankar, Pichan ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cookies; Fatty acids; Flaxseed; Gas chromatography; Rheology; Storage

Indexed keywords

AMBIENT CONDITIONS; COOKIES; EFFECT OF SUBSTITUTION; EXTENSOGRAPH; FARINOGRAPHS; FATTY ACID PROFILES; FLAXSEED; FUNCTIONAL INGREDIENT; LINOLENIC ACIDS; LINUM USITATISSIMUM; OMEGA-3-FATTY ACIDS; PEAK VISCOSITIES; PEROXIDE VALUE; SPREAD RATIO; STORAGE CHARACTERISTIC; WHEAT-FLOUR DOUGH;

CALCINATION; DIGITAL STORAGE; ELASTICITY; ENERGY STORAGE; FLAX; GAS CHROMATOGRAPHY; OILSEEDS; RHEOLOGY;

FATTY ACIDS;

LINUM USITATISSIMUM; TRITICUM AESTIVUM;

EID: 84868584395     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0307-2     Document Type: Article

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