Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

<div>Results of sensorial analysis of selected bread. SF: soybean flour, FF: flaxseed flour, and WB: wheat bran.</div>

The Scientific World Journal

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Figure 1

Figure 1: Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours 

Figure 1 | Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours 