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The Scientific World Journal
Volume 2014, Article ID 401981, 10 pages
http://dx.doi.org/10.1155/2014/401981
Research Article

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

1Universidad Nacional del Chaco Austral, Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias I, Cte. Fernández N°755, Chaco, 3700 Presidencia Roque Sáenz Peña, Argentina
2Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, Buenos Aires, 1900 La Plata, Argentina

Received 25 July 2014; Revised 25 September 2014; Accepted 10 October 2014; Published 12 November 2014

Academic Editor: Ramakrishnan Lakshmy

Copyright © 2014 Mariana B. Osuna et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Mariana B. Osuna, María A. Judis, Ana M. Romero, Carmen M. Avallone, and Nora C. Bertola, “Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours,” The Scientific World Journal, vol. 2014, Article ID 401981, 10 pages, 2014. https://doi.org/10.1155/2014/401981.