The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and ...
I have moved all the original BASIC source code into a folder for each project in the original book (first volume). Note that Lyle Kopnicky has generously normalized all the code (thanks Lyle!) to run ...
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