Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

LWT

Volumn 58, Issue 2, 2014, Pages 614-619

  Marpalle, Pandurang ^a   Sonawane, Sachin K ^a   Arya, Shalini Subhash ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

ALA; Flaxseed; Functional food; PUFA; Rheology

Indexed keywords

CALCINATION; ELASTICITY; FLAX; FUNCTIONAL FOOD; OILSEEDS; WATER ABSORPTION;

ALA; BREAD DOUGH; DOUGH RHEOLOGY; FLAXSEED; LINUM USITATISSIMUM; OMEGA-3; OPTIMISATIONS; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES;

POLYUNSATURATED FATTY ACIDS;

LINUM USITATISSIMUM;

EID: 84901287189     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.003     Document Type: Article

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