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Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulatio...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353527/ https://www.ncbi.nlm.nih.gov/pubmed/32580333 http://dx.doi.org/10.3390/foods9060819 |