Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

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Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion

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Impacts of Plant-Derived Hydrocolloids on Technological Characteristics of Gluten-Free Bakery Products: A Comprehensive Review.

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Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions

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In situ reverse micelle-assisted extraction of rosemary antioxidants: A green solvent-free strategy for extending the oxidative stability of flaxseed oils

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pH-controlled complex coacervation of OSA-modified starch and chitosan with enhanced oxidative stability of flaxseed oil.

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Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

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Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality

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Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

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Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours

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