Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

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Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls.

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Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules.

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Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year.

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Stability of bioactives in flaxseed and flaxseed-fortified foods.

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Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

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Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins.

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Development of n3 rich energy bar with flaxseed

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Distribution, antioxidant and characterization of phenolic compounds in soybeans, flaxseed and olives.

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Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity.

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