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Bibliography 144 BIBLIOGRAPHY AACC (2000) Approved Methods. 10th edn. American Association of Cereal Chemists, Minnesota Ahmed, Z. S. (1999). Physico-chemical, structural and sensory quality of corn based flax- snack. Nahrung 4: 253258. Aliani, M., Ryland, D. and Pierce, G. N. (2011). Effect of flax addition on the flavor profile of muffins and snack bars. Food Research International 44: 24892496 doi:10.1016/j.foodres.2011.01.044 Alpers, L., and Sawyer-Morse, M. K. (1996). Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. Journal of American dietetic association 96 (8): Altan, A., McCarthy, K.L., and Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering 92: 377382 Amarowicz, R., Chong, X., and Shahidi, F. (1993). Chromatographic techniques for preparation of linustatin and neolinustatin from flaxseed: Standards for glycoside anlyses. Food Chemistry 48: 99101 Ansorena, D. and Astiasaran, I. (2004). The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chemistry 87: 6974 AOAC (2000). Official methods of analysis, 17 th edn. Association of official analytical chemist, USA Arjmandi, B. H., Khan, D. A., Juma, S., Drum, M. L., Venkatesh, S., Sohn, E., Wei, L. and Derman, R. (1998). Whole flaxseed consumption lowers serum LDL- cholesterol and lipoprotein (a) concentrations in postmenopausal women. Nutrition Research 18 (7): 1203-1214 Barnwal P., Kore, P. and Alka S. (2013). Effect of partially de-oiled maize germ cake flour on physico-chemical and organoleptic properties of biscuits. Journal of Food Processing Technology 4 (4): 1-4 Barret, A. M. and Peleg, M. (1992). Extrudate cell structure-texture relationship. Journal of Food Science 53 (5): 14641469 Bashir, S., Masud, T. and 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
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Page 1: BIBLIOGRAPHY - Shodhgangashodhganga.inflibnet.ac.in/.../37191/14/14_bibliography.pdf · 2018-07-02 · Bibliography 145 Bell, J. M. and Keith, M. O. (1993). Nutritional evaluation

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BIBLIOGRAPHY

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Minnesota

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snack. Nahrung 4: 253–258.

Aliani, M., Ryland, D. and Pierce, G. N. (2011). Effect of flax addition on the flavor

profile of muffins and snack bars. Food Research International 44: 2489–

2496 doi:10.1016/j.foodres.2011.01.044

Alpers, L., and Sawyer-Morse, M. K. (1996). Eating quality of banana nut muffins and

oatmeal cookies made with ground flaxseed. Journal of American dietetic

association 96 (8):

Altan, A., McCarthy, K.L., and Maskan, M. (2009). Effect of screw configuration and

raw material on some properties of barley extrudates. Journal of Food

Engineering 92: 377–382

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glycoside anlyses. Food Chemistry 48: 99–101

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edn. Association of official analytical

chemist, USA

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and Derman, R. (1998). Whole flaxseed consumption lowers serum

LDL- cholesterol and lipoprotein (a) concentrations in postmenopausal

women. Nutrition Research 18 (7): 1203-1214

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flour on physico-chemical and organoleptic properties of biscuits. Journal

of Food Processing Technology 4 (4): 1-4

Barret, A. M. and Peleg, M. (1992). Extrudate cell structure-texture relationship. Journal

of Food Science 53 (5): 1464–1469

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the baking properties of cakes and cookies. International Journal of

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