Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.
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DOI: 10.1016/j.foodchem.2016.07.068
Abstract: Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content… read more here.
Keywords: flaxseed hulls; functional characteristics; wheat bread; antioxidant nutritional ... See more keywords