Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products

Plant Foods for Human Nutrition

Volumn 68, Issue 2, 2013, Pages 131-136

  Giacomino, S ^a   Penas E ^b   Ferreyra, V ^c   Pellegrino, N ^a   Fournier, M ^c   Apro, N ^c   Olivera Carrion M ^a   Frias, J ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Cereal bars; Extrusion; Flaxseed; Nutritional value

Indexed keywords

AMINO ACID; PHYTIC ACID; RIBOFLAVIN;

ANIMAL; ARTICLE; CEREAL; CHEMISTRY; DIETARY FIBER; FLAX; FLOUR; FOOD ANALYSIS; FOOD HANDLING; NUTRITIONAL VALUE; PROTEIN DEGRADATION; RAT; WISTAR RAT;

AMINO ACIDS; ANIMALS; CEREALS; DIETARY FIBER; FLAX; FLOUR; FOOD ANALYSIS; FOOD HANDLING; NUTRITIVE VALUE; PHYTIC ACID; PROTEOLYSIS; RATS; RATS, WISTAR; RIBOFLAVIN;

EID: 84878020771     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0359-8     Document Type: Article

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