Process-Induced Compositional Changes of Flaxseed

Author:

Wanasundara P. K. J. P. D.,Shahidi F.

Publisher

Springer US

Reference86 articles.

1. Amarowicz, R.; Wanasundara, P.K.J.P.D.; Shahidi, F. Chromatographic separation of flaxseed phenolics. Die Nahrung 1994, 38, 20–26.

2. Axelson, M.; Sjovall, J.; Gustafsson, B.; Setchell, K.D.R. Origin of lignans in mammals and identification of precursor from plants. Nature 1982, 298, 659–660.

3. Bemiller, J.N. Quince seed, psyllium seed, flaxseed and okra gums. Industrial Gums. 2nd ed.; Whistler, R.L. and Bemiller, J.N., Eds. Academic Press: New York, NY, 1973; pp 331–337.

4. Bell, J.M.; Keith, M.O. Nutritional evaluation of linseed meals from flax with yellow or brown hulls, using mice and pigs. Anim. Feed Sci. Technol. 1993, 43, 1–18.

5. Bhatty, R.S. Physicochemical properties of roller-milled barley bran and flour. Cereal Chem. 1993, 70, 397–402.

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