The research work was carried out to evaluate the acceptability of flaxseed utilization in the ba... more The research work was carried out to evaluate the acceptability of flaxseed utilization in the baked products. Microwave roasting reduced the cyanogenic glycosides content of flaxseed thus making it fit for human consumption. The partial defattening of flaxseed resulted in the ...
The research work was carried out to evaluate the acceptability of flaxseed utilization in the ba... more The research work was carried out to evaluate the acceptability of flaxseed utilization in the baked products. Microwave roasting reduced the cyanogenic glycosides content of flaxseed thus making it fit for human consumption. The partial defattening of flaxseed resulted in the ...
The research work was carried out to evaluate the acceptability of flaxseed utilization in the ba... more The research work was carried out to evaluate the acceptability of flaxseed utilization in the baked products. Microwave roasting reduced the cyanogenic glycosides content of flaxseed thus making it fit for human consumption. The partial defattening of flaxseed resulted in the ...
The research work was carried out to evaluate the acceptability of flaxseed utilization in the ba... more The research work was carried out to evaluate the acceptability of flaxseed utilization in the baked products. Microwave roasting reduced the cyanogenic glycosides content of flaxseed thus making it fit for human consumption. The partial defattening of flaxseed resulted in the ...
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