Effect of Flaxseed (Linum usitatissimum) on the Baking Properties of Cakes and Cookies
Author:
Publisher
Science Alert
Subject
Plant Science,Soil Science,Agronomy and Crop Science
Link
https://www.scialert.net/fulltext/?doi=ijar.2006.496.502&org=10
Cited by 9 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. Amino Acids from Oil Producing Plants;Biorefinery of Oil Producing Plants for Value‐Added Products;2022-01-07
2. Effect of nano-encapsulation of flaxseed oil on the stability, characterization and incorporation on the quality of eggless cake;Applied Food Research;2021-12
3. Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack;Journal of Food Science and Technology;2020-10-22
4. Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies;Journal of the Saudi Society of Agricultural Sciences;2019-10
5. Recent advances in utilization of flaxseed as potential source for value addition;OCL;2018-04-10
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