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

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

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

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

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

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

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