The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Flaxseeds are known for their invaluable omega‐3 fatty acids and proteins. Flaxseeds need to be dried to 10%w.b. moisture for safe long‐term storability. Traditional drying ruptures the nutritional properties, therefore, this study analyzed the effect of fluidized‐bed and microwave drying on the fatty acid and protein constituency of flaxseed. The drying air temperatures in the fluidized‐bed drying...