Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process-Reference-Cited by-同舟云学术

Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process

Published:2017-03-02 Issue:6 Volume:41 Page:e13279
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gurdian Cristhiam¹,Reyes Vondel¹,Kyereh Emmanuel¹,Bonilla Franklin¹,Galindo Cesar¹,Chouljenko Alexander¹,Solval Kevin Mis²,Boeneke Charles³,King Joan M.¹,Sathivel Subramaniam¹⁴

Affiliation:

1. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana

2. Department of Biological and Physical Sciences; University of Holy Cross; New Orleans Louisiana

3. Department of Animal Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana

4. Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge Louisiana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13279/fullpdf

Reference34 articles.

1. Experimental and clinical research findings on the cardiovascular benefits of consuming flaxseed;Bassett;Applied Physiology, Nutrition, and Metabolism,2009

2. Effect of safflower oil, flaxseed oil, monensin, and vitamin E on concentration of conjugated linoleic acid in bovine milk fat;Bell;Journal of Dairy Science,2006

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