Usability of microfluidized flaxseed as a functional additive in bread.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11378
Abstract: BACKGROUND Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid that inhibits mineral absorption and has the potential to adversely affect the properties of… read more here.
Keywords: phytic acid; functional properties; flaxseed flours; flaxseed ... See more keywords