Onuoha O. G.

Effect of Germination on the Proximate, Physical, Functional, Antinutritional and Sensory Properties of Wheat–Flaxseed Composite Biscuits

Functional properties such as water and oil absorption capacities, emulsion capacity and stability, and foaming capacity also improved with increasing substitution, indicating enhanced functionality for bakery applications. Although higher flaxseed levels influenced biscuit dimensions, the 5% substitution level produce...