Composition, processing, and quality control of whole flaxseed products used to fortify foods - Zhang, Shan; Chen, Yashu; McClements, David Julian; Hou, Tao; Geng, Fang; Chen, Peng; Chen, Hongjian; Xie, Bijun; Sun, Zhida; Tang, Hu; Pei, Yaqiong; Quan, Shuang; et al. (Comprehensive reviews in food science and food safety, 2023)
Keywords: Amylose; Dairy products; disease prevention; edible quality; existing barriers; Fatty Acids, Omega-3 - chemistry; Flax - chemistry; Flour; Flour - analysis; Food fortification; food matrix; Food products; Food quality; food safety; fortified foods; Gluten; health promotion; interaction mechanism; intrinsic composition structure; linseed; lubrication; noodles; omega-3 fatty acids; phytochemicals; Polysaccharides; Proteins; Quality Control; seed processing and utilization; water uptake; whole flaxseed (flour) fortification; world markets; intrinsic composition structure; interaction mechanism; edible quality; seed processing and utilization; existing barriers; whole flaxseed (flour) fortification