COMPARATIVE STUDY ON FLAXSEED PROTEIN PRODUCTS PREPARED BY DIFFERENT METHODS.

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

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF JOJOBA, HIBISCUS AND PUMPKIN SEED KERNAL FLOURS

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

OPTIMIZATION OF ISOLATION FLAXSEED MUCILAGE FROM METHANOLIC EXTRACT AND ITS FUNCTIONAL CHARACTERISTICS

FENUGREEK SEEDPROTEIN ISOLATE: AMINOACID COMPOSITION AND FUNCTIONALPROPERTIES