Literature DB >> 8683012

Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed.

L Alpers1, M K Sawyer-Morse.   

Abstract

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Year:  1996        PMID： 8683012     DOI： 10.1016/S0002-8223(96)00219-2

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  3 in total

1.  Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum).

Authors:  Jyotsna Rajiv; Dasappa Indrani; Pichan Prabhasankar; G Venkateswara Rao
Journal:  J Food Sci Technol       Date:  2011-02-06       Impact factor: 2.701

2.  Nutritional and functional characterization of barley flaxseed based functional dry soup mix.

Authors:  Sumeet Kaur; Madhusweta Das
Journal:  J Food Sci Technol       Date:  2014-11-14       Impact factor: 2.701

3.  The effect of a split portion of flaxseed on 24-h blood glucose response.

Authors:  Awatif Almehmadi; Helen Lightowler; Magali Chohan; Miriam E Clegg
Journal:  Eur J Nutr       Date:  2020-07-22       Impact factor: 5.614
  3 in total

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