Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour"
written by Dayane de C. Morais, Érica A. Moraes, Maria Inês de S. Dantas, Júlia C. C. Carraro, Cassiano O. da Silva, Paulo R. Cecon, Hércia S. Duarte Martino, Sônia M. Rocha Ribeiro,
published by Food and Nutrition Sciences, Vol.2 No.4, 2011
has been cited by the following article(s):
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[4] Flax Seeds-An Overview in Hypertension
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[5] Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk
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[7] Sensory optimization of nutritionally enriched strawberry yogurt
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[8] LA LINAZA–ANTIGUO GRANO RICO EN BENEFICIOS PARA LA SALUD Y LA COCINA
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[9] Determination of Oil Ratio and Fatty Acid Composition in the Seeds of Some Flax (Linum usitatissimum L.) Varieties
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[10] Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal
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[11] Processing and nutritional evaluation of flaxseeds (Linum usitatissimum) and its therapeutic effect on hyperlipidemic subjects
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[12] Microencapsulation of Flaxseed Oil for the Fortification of Omega-3 Fatty acids in Dairy Products.
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[13] Microencapsulation of Flaxseed Oil for the Fortification of Omega-3 Fatty Acids in Dairy Products
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[14] Characterization of cereal bars enriched with dietary fiber and omega 3
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[15] Sources & References
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