Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed

摘要

The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight Grade Flour (SGF) used for the production of pan bread was fortified with