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Table 2 .
FLAXSEEDS NUTRITIONAL VALUE AND THE EFFECT OF ITS INCORPORATION IN SOME LOAF PROPERTIES WITH AND WITHOUT ADDITION OF TRANSGLUTAMINASE
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  • Nov 2019
The aim of this study was to determine the major nutrients in local flaxseeds, the amino acids content, the fatty acids content of extracted oil, and to investigate the effects of 5%seeds flour replacement and addition of microbial transglutaminase on some properties of dough and loaf bread. Results showed that these seeds contained 4.93, 22.28, 36...
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