UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

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

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

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

Effect of Adding Wheat Germ as a Fortifying Source of Vitamin E and Minerals on Quality of Sesame-Seed Sweet (Halawa Tahinia)

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

The effect of fortifying bio UF-labneh with germinated fenugreek seed flour on the physicochemical, microbial, rheological, and sensory properties

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

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

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