Bleaching of defatted flaxseed meal to improve its usage as ingredient in food applications-Reference-Cited by-同舟云学术

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Bleaching of defatted flaxseed meal to improve its usage as ingredient in food applications

Published:2011-08-24 Issue:11 Volume:46 Page:2297-2304
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Aider Mohammed,Martel Andree-Anne

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02749.x/fullpdf

Reference41 articles.

1. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product;Alpaslan;Journal of Food Quality,2006

2. Antioxidant activity of various fractions of non-tannin phenolics of canola hulls;Amarowicz;Journal of Agricultural and Food Chemistry,2000

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flaxseed (Linum usitatissimum L.) for Protein Based Products;Sustainable Protein Sources;2024

2. Protein From Flaxseed (Linum usitatissimum L.);Sustainable Protein Sources;2017

3. Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive;Journal of Food Processing and Preservation;2016-04-27

4. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile;International Journal of Food Science & Technology;2013-01-29

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