Abstract
HIGHLIGHTS Effects of the addition of flaxseed powder (FSP) were examined on yoghurts. The FSP improved syneresis and water holding capacity of yoghurts. The FSP enhanced viscosity and rheological properties of yoghurts. Microbiological properties of FSP added yoghurts was coherent with legal. The sensory properties of FSP added yogurts were acceptable except for one containing 1%.
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