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Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies
- Source :
- Bioactive Carbohydrates and Dietary Fibre. 9:14-20
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- Replacement of wheat flour with varying levels of flaxseed flour (0–30%) on nutritional, functional and antioxidant properties of cookies was investigated. Cookies produced from composite flour mixes were significantly (p
- Subjects :
- 0301 basic medicine
Free Radical Scavenging Activity
030109 nutrition & dietetics
Antioxidant
Chemistry
medicine.medical_treatment
fungi
Organic Chemistry
Flavour
Wheat flour
food and beverages
04 agricultural and veterinary sciences
Antioxidant potential
040401 food science
Biochemistry
03 medical and health sciences
0404 agricultural biotechnology
Spread factor
medicine
Food science
Food Science
Subjects
Details
- ISSN :
- 22126198
- Volume :
- 9
- Database :
- OpenAIRE
- Journal :
- Bioactive Carbohydrates and Dietary Fibre
- Accession number :
- edsair.doi...........d65c6a901d3fde961efc0c8f427935f8