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Academic Journal

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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Academic Journal

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

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

Subjects: *FLAXSEED; *OILSEEDS; *MUFFINS

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

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Academic Journal

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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Periodical

Healthy fats recipes.

Authors : RAMSDELL, HEATHER; ANSEL, KAREN

Subjects: COOKING; MUFFINS; AVOCADO

Source: Prevention. Jul2006, Vol. 58 Issue 7, p192-193. 2p.

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