Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Improving the Stability of Encapsulated Flaxseed Oil through the Extraction and Utilization of Flaxseed Gum

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

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