CHEMICAL AND TECHNOLOGICAL STUDIES ON FLAXSEED (Linum usitatissimum) AND ITS APPLICATION IN SOME FUNCTIONAL FOODS

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

STUDY THE NUTRITIONAL AND THERAPEUTIC EFFECT OF FLAXSEED, SUNFLOWER AND PUMPKIN SEEDS ON THE LEVEL OF BLOOD LIPIDS AND WEIGHT GAIN ON RATS

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Evaluation of quality attributes of chia (<i>Salvia hispanica</i>), moringa (<i>Moringa oleifera</i>) and flax (<i>Linum usitatissimum</i>) oils

Effect of Blending Flax Seeds (Linum usitatissimum L.) on Tahena Quality

Evaluation of Egyptian Chia (<i> Salvia hispanica </i>L.) Seeds , Oil and Mucilage as Novel Food Ingredients