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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:...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2017
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| Materias: | |
| 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 |