The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product

By M. Alpaslan, M. Hayta. 2006

94 citations recorded by the source corpus.

Subfields: Pathology and Forensic Medicine, Physiology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/27abae37e290436db6d9582368bf27d57fdf2a0d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Harte
2. R. Ravi
3. M. S. Butt
4. M. Nasir
5. M. Siddiq
6. K. Dolan

Citations in the corpus

• Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread (2009, background): “Alpaslan and Hayta (2006) reported that the ground flaxseed, soy and corn flours had a significant effect on the textural parameters of flaxseed containing breads.”