Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Guiotto, Estefanía Nancy, Tomás, Mabel Cristina, Haros, Claudia Mónika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
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

Ejemplares similares