Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of Flaxseeds
M. A. M. Abd-El- hady & M. E. I. Elsorady · Asian Food Science Journal · 2020
The objective research investigated the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants and flaxseed antinutrients during the four-day sprouting period. For attempts to reduce flaxseed levels of some antinutritional factors, such as cyan...
Open access
Research Article
10.9734/afsj/2020/v19i130231