Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast
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DOI: 10.1016/j.jcs.2017.05.009
Abstract: Abstract Effect of adding flaxseed flour (10%, 20% and 30% w/w) to wheat flour on rheological properties of dough, including water absorption, stability and development time, extensibility and resistance to extension, was studied at 45,… read more here.
Keywords: control; flaxseed flour; rheological properties; effect ... See more keywords