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Properties of extruded corn snacks with common flax ( Linum usitatissimum L.) and golden flax ( Linum flavum L.) pomace
Author(s) -
TomaszewskaCiosk Ewa,
Zdybel Ewa
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14832
Subject(s) - linum , pomace , food science , chemistry , botany , biology
The attempt to produce extruded snacks using the presented raw materials (maize semolina, wheat bran, rye bran, oat bran, pomace from common flax (Linum usitatissimum L.) and golden flax (Linum flavum L.).