Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Rimsa, Arnoldas, Zokaityte, Egle, Starkute, Vytaute, Mockus, Ernestas, Cernauskas, Darius, Rocha, João Miguel, Klupsaite, Dovile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252298/
https://www.ncbi.nlm.nih.gov/pubmed/37297338
http://dx.doi.org/10.3390/foods12112093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252298/
https://www.ncbi.nlm.nih.gov/pubmed/37297338
http://dx.doi.org/10.3390/foods12112093

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