Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Flaxseed macaroni

Lee et al. (2003) tested the effects of boiling, refrigeration, and micro-wave heating on ground flaxseed macaroni quality. Boiled macaroni and boiled-refrigerated-microwave-heated macaroni exhibited similar appearance attributes. Cooked firmness values were highest with boiled macaroni,... [Pg.65]

Lee, R.E., Manthey, F.A., and Hall, C.A., III 2003. Effects of boiling, refrigerating, and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed. Cereal Chem. 80, 570-574. [Pg.86]

See other pages where Flaxseed macaroni is mentioned: [Pg.65]    [Pg.66]    [Pg.66]    [Pg.67]    [Pg.65]    [Pg.66]    [Pg.66]    [Pg.67]    [Pg.83]   
See also in sourсe #XX -- [ Pg.66 ]



SEARCH



Flaxseed

© 2024 chempedia.info