Flaxseed Characteristics and Using Cake Mucilage in Pan Bread
The main objective of this study was to evaluate the characteristics of flaxseed and to investigate the effects of using different levels of flaxseed cake mucilage (FCM) as a substitute for bread improver (0.5%, 1.0%, and 1.5%) or as a replacement for oil (33.33%, 66.66%, and 100%) on the sensory at...
| Published in: | Food Technology Research Journal |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-12-01
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| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_392498_b198oxeMBwokHegSTWsHLUpZC1D8kzfvgg1.pdf |