Flaxseed-based fortification approaches for nutritional and functional improvement of foods.
- DOI
- 10.1177/10820132261485007
- Published
- 2026 Sep 4
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- no
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261485007,
title = {Flaxseed-based fortification approaches for nutritional and functional improvement of foods.},
author = {Joshi AA and Farde PD and Rathnakumar AL and Sujatha M and Zanwar AA},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261485007},
url = {https://doi.org/10.1177/10820132261485007}
}RIS
TY - JOUR TI - Flaxseed-based fortification approaches for nutritional and functional improvement of foods. AU - Joshi AA AU - Farde PD AU - Rathnakumar AL AU - Sujatha M AU - Zanwar AA PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261485007 UR - https://doi.org/10.1177/10820132261485007 ER -
APA
AA, J., PD, F., AL, R., M, S., & AA, Z. (2026). Flaxseed-based fortification approaches for nutritional and functional improvement of foods.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261485007
Source records
- pubmed · retrieved 2026-09-25T06:48:56.801Z
- europe-pmc · retrieved 2026-09-25T06:48:56.790Z