Shahzad Hussain
Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Faqir Muhammad Anjum
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Masood Sadiq Butt
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Mohammad Saleh Alamri
Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Muhammad Asim Shabbir
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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How to cite this article
Shahzad Hussain, Faqir Muhammad Anjum, Masood Sadiq Butt, Mohammad Saleh Alamri and Muhammad Asim Shabbir, 2012. Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed. Pakistan Journal of Nutrition, 11: 160-165.
DOI: 10.3923/pjn.2012.160.165
URL: https://scialert.net/abstract/?doi=pjn.2012.160.165
DOI: 10.3923/pjn.2012.160.165
URL: https://scialert.net/abstract/?doi=pjn.2012.160.165