Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats
In recent years, healthy and low- caloric bakery products have been widely demanded. The purpose of this study was to produce low-fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium, mustard, and flax seeds at 50 and 100%. It w...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2023-12-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_327754_1c830f59e0b2141d9cdb8fe7a153afb4.pdf |
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