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Characterization of Flaxseed for Development of Functional Cookies
Edité par
LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10 : 3659455326
ISBN 13 : 9783659455322
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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. N° de réf. du vendeur 9783659455322
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Characterization of Flaxseed for Development of Functional Cookies
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659455326
ISBN 13 : 9783659455322
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : 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. N° de réf. du vendeur 385767021
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EUR 34,25
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Characterization of Flaxseed for Development of Functional Cookies
Edité par
LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10 : 3659455326
ISBN 13 : 9783659455322
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. 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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch. N° de réf. du vendeur 9783659455322
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Characterization of Flaxseed for Development of Functional Cookies
Edité par
LAP LAMBERT Academic Publishing
ISBN 10 : 3659455326
ISBN 13 : 9783659455322
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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. N° de réf. du vendeur 9783659455322
Acheter neuf
EUR 39,90
Expédition à EUR 60,57
Expédition depuis Allemagne vers Etats-Unis
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Characterization of Flaxseed for Development of Functional Cookies
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 3659455326
ISBN 13 : 9783659455322
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Characterization of Flaxseed for Development of Functional Cookies | Ajit Kumar Singh (u. a.) | Taschenbuch | 64 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9783659455322 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. N° de réf. du vendeur 113818861
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EUR 36,25
Expédition à EUR 70
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