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Characterization of Flaxseed for Development of Functional Cookies
ISBN 10: 3659455326
ISBN 13: 9783659455322
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Seller: Books Puddle, New York, NY, U.S.A.
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Characterization of Flaxseed for Development of Functional Cookies
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LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10: 3659455326
ISBN 13: 9783659455322
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies. 64 pp. Englisch. Seller Inventory # 9783659455322
Quantity: 2 available
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Characterization of Flaxseed for Development of Functional Cookies
ISBN 10: 3659455326
ISBN 13: 9783659455322
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Softcover
Seller: Majestic Books, Hounslow, United Kingdom
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Characterization of Flaxseed for Development of Functional Cookies
Published by
LAP LAMBERT Academic Publishing
ISBN 10: 3659455326
ISBN 13: 9783659455322
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies. Seller Inventory # 9783659455322
Quantity: 1 available
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Characterization of Flaxseed for Development of Functional Cookies
ISBN 10: 3659455326
ISBN 13: 9783659455322
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Seller: Biblios, Frankfurt am main, HESSE, Germany
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Condition: New. PRINT ON DEMAND. Seller Inventory # 18395761210
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Characterization of Flaxseed for Development of Functional Cookies
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659455326
ISBN 13: 9783659455322
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Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Singh Ajit KumarAjit Kumar Singh is presently working as an Assistant Professor in Department of Agricultural Engineering at NIMS University, Jaipur. He received his B.Tech in Agricultural Engineering from Allahabad Agricultural Inst. Seller Inventory # 385767021
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Characterization of Flaxseed for Development of Functional Cookies
Published by
LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10: 3659455326
ISBN 13: 9783659455322
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Neuware -The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies.Books on Demand GmbH, Überseering 33, 22297 Hamburg 64 pp. Englisch. Seller Inventory # 9783659455322
Quantity: 2 available