Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time....

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Detalles Bibliográficos
Autores principales: Sayed-Ahmad, Bouchra, Talou, Thierry, Straumite, Evita, Sabovics, Martins, Kruma, Zanda, Saad, Zeinab, Hijazi, Akram, Merah, Othmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164616/
https://www.ncbi.nlm.nih.gov/pubmed/30200180
http://dx.doi.org/10.3390/foods7090135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164616/
https://www.ncbi.nlm.nih.gov/pubmed/30200180
http://dx.doi.org/10.3390/foods7090135

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