HIGHLIGHTS
- What: This study explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. In this context, and to better explore the nutritional role of linseeds in pasta production, the authors investigate in this study the optimization levels of linseeds flour (LF) and linseeds oil (LO) to improve the nutritional and sensory values of the product.
- Who: Zahra Amri from the (UNIVERSITY) have published the Article: Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil, in the . . .
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