Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed

LWT

Volumn 61, Issue 2, 2015, Pages 510-515

  Marpalle, Pandurang ^a   Sonawane, Sachin K ^a   LeBlanc, J G ^b   Arya, S S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

ALA; Dietary fiber; Flaxseed; GI; SDG

Indexed keywords

FOOD PRODUCTS; GEOGRAPHIC INFORMATION SYSTEMS; LINOLEIC ACID; NUTRITION; OILSEEDS; PROTEINS;

ALPHA LINOLENIC ACIDS; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPONENTS; DIETARY FIBERS; FLAXSEED; OXIDATIVE STABILITY; PROTEIN DIGESTIBILITY; VITRO PROTEIN DIGESTIBILITY;

FLAX;

FATTY ACIDS; FIBERS; PEROXIDES; PROTEINS;

LINUM USITATISSIMUM;

EID: 84961291300     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.018     Document Type: Article

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