Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to:...

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Detalles Bibliográficos
Autores principales: Ding, Yi, Lin, Hui-Wen, Lin, Yi-Ling, Yang, Deng-Jye, Yu, Yu-Shan, Chen, Jr-Wei, Wang, Sheng-Yao, Chen, Yi-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332675/
https://www.ncbi.nlm.nih.gov/pubmed/29389547
http://dx.doi.org/10.1016/j.jfda.2016.12.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332675/
https://www.ncbi.nlm.nih.gov/pubmed/29389547
http://dx.doi.org/10.1016/j.jfda.2016.12.012

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