Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and...

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Detalles Bibliográficos
Autores principales: Ahmed, Imen Bel Hadj, Hannachi, Ahmed, Haros, Claudia Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231109/
https://www.ncbi.nlm.nih.gov/pubmed/32272566
http://dx.doi.org/10.3390/foods9040446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231109/
https://www.ncbi.nlm.nih.gov/pubmed/32272566
http://dx.doi.org/10.3390/foods9040446

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