Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties
• Wheat chips enriched with flaxseed flour were produced. • Addition of flaxseed flour increased the dry matterand protein contents of the samples. • Increase of frying temperature decreased the hardness values of wheat chips samples. • Overall acceptability of chips increased with the increase of f...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yuksel, Ferhat [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2014 |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:145 ; year:2014 ; day:15 ; month:02 ; pages:910-917 ; extent:8 |
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| DOI / URN: |
10.1016/j.foodchem.2013.08.079 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:145 year:2014 day:15 month:02 pages:910-917 extent:8 |
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• Wheat chips enriched with flaxseed flour were produced. • Addition of flaxseed flour increased the dry matterand protein contents of the samples. • Increase of frying temperature decreased the hardness values of wheat chips samples. • Overall acceptability of chips increased with the increase of frying temperature. |
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