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Effect of bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake

  • Hamid Selim K
  • Kamal Mostafa M
  • Tawab Mahmoud A
  • et al.
SDRP Journal of Food Science & Technology (2019) 4(4) 707-719
DOI: 10.25177/jfst.4.4.ra.479
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Abstract

… source of different types of phenolics such as lignans, phenolic acids, flavonoids, phe… DPPH. While, when the concentration was increased to 5.95mg/mg DPPH the remaining of DPPH …

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Hamid Selim, K. A.-, Kamal Mostafa, M., Tawab Mahmoud, A. A.-, & Afifi Ali, R. (2019). Effect of bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake. SDRP Journal of Food Science & Technology, 4(4), 707–719. https://doi.org/10.25177/jfst.4.4.ra.479

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