Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour-Reference-Cited by-同舟云学术

Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour

Published:2024-06 Issue: Volume:442 Page:138571
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kaur Manpreet,Singh Balwinder,Kaur Amritpal^ORCID

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

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