EFFECT OF FLAXSEED (LINUM USITATISSIMUM) ON THE BAKING PROPERTIES OF CAKES AND COOKIES

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BASHIR S.; MASUD T.; LATIF A.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH Year:2006 | Volume:1 | Issue:5 Page(s): 496-502

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Information Journal Paper

Title

EFFECT OF FLAXSEED (LINUM USITATISSIMUM) ON THE BAKING PROPERTIES OF CAKES AND COOKIES

Author(s)

BASHIR S. | MASUD T. | LATIF A. | Issue Writer Certificate

Keywords

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Abstract

Cites

EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED

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APA: Copy

BASHIR, S., MASUD, T., & LATIF, A.. (2006). EFFECT OF FLAXSEED (LINUM USITATISSIMUM) ON THE BAKING PROPERTIES OF CAKES AND COOKIES. INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH, 1(5), 496-502. SID. https://sid.ir/paper/673302/en

Vancouver: Copy

BASHIR S., MASUD T., LATIF A.. EFFECT OF FLAXSEED (LINUM USITATISSIMUM) ON THE BAKING PROPERTIES OF CAKES AND COOKIES. INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH[Internet]. 2006;1(5):496-502. Available from: https://sid.ir/paper/673302/en

IEEE: Copy

S. BASHIR, T. MASUD, and A. LATIF, “EFFECT OF FLAXSEED (LINUM USITATISSIMUM) ON THE BAKING PROPERTIES OF CAKES AND COOKIES,” INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH, vol. 1, no. 5, pp. 496–502, 2006, [Online]. Available: https://sid.ir/paper/673302/en

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