Chemical, Technological and Biological Evaluation of Raw and Germinated Flax and Pumpkin Seed Mixtures

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

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

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS

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

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute

COMPARATIVE STUDY ON FLAXSEED PROTEIN PRODUCTS PREPARED BY DIFFERENT METHODS.