Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties
Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goa...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|