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Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Pamidighantam Prabhakara Rao1, Galla Narsing Rao1, Kripanand Sathiya Mala1

  • 1Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed

Keywords:
Fatty acid compositionFlaxseedFlaxseed chutney powderProcessingSensory qualitySorption isotherm

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