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Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability. Extruded flaxseed meal enhances the nutritional quality best meal cereal-based products. Characterization of ice cream containing flaxseed oil. Consumption of long-chain n-3 PUFA, a-linolenic acid and fish is associated with the prevalence of chronic kidney disease.

Fortification of dahi (Indian yoghurt) with omega-3 store acids using microencapsulated flaxseed oil microcapsules. Optimization of Process Variables for the development of flaxseed and defatted flaxseed based pasta.

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Flaxseed dietary fibers suppress postprandial lipemia and appetite sensation in young men. Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground glucophage long. Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. Fortification of biscuit with flaxseed: biscuit production and quality evaluation.

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Effect of the use of ground flaxseed on quality and chemical composition of bread. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Flax: A health and nutrition primer. Development of omega-3 rich energy bar with flaxseed.

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