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The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.

• Authors : Lee, Ju Hui; Shim, Youn Young; Reaney, Martin J. T.

Subjects: MUFFINS; FLAXSEED; FLAX

• Source: Foods; Nov2023, Vol. 12 Issue 22, p4085, 12p

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Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta.

• Authors : Kaur, A.; Kaur, Ramneet; Bhise, Suresh

• Source: Journal of the Saudi Society of Agricultural Sciences; Jan2020, Vol. 19 Issue 1, p109-120, 12p

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NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED ( LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING.

• Authors : CHETANA¹; SUDHA, M. L.² ; BEGUM, KHYRUNNISA¹

• Source: Journal of Texture Studies. Aug2010, Vol. 41 Issue 4, p563-578. 16p. 2 Diagrams, 2 Charts, 2 Graphs.

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Kinetic, rheological and thermal studies of flaxseed (Linum usitatissiumum L.) oil and its utilization.

• Authors : Punia, Sneh; Sandhu, Kawaljit Singh; Dhull, Sanju Bala

• Source: Journal of Food Science & Technology; Nov2020, Vol. 57 Issue 11, p4014-4021, 8p

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Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics – a pilot study.

• Authors : Lipilina, Elina¹; Ganji, Vijay²

Subjects: *BAKED products; *LINOLENIC acids; *FLOUR

• Source: Journal of Foodservice. Feb2009, Vol. 20 Issue 1, p52-59. 8p. 3 Charts.

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PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL.

• Authors : Shearer, Adrienne E. H.¹; Davies, Catherine G. A.¹

Subjects: *MUFFINS; *BATTERS (Food); *LINSEED oil

• Source: Journal of Food Quality. Apr2005, Vol. 28 Issue 2, p137-153. 17p. 4 Charts, 5 Graphs.

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