Related references
Note: Only part of the references are listed.The effect of adding oat flour on the nutritional and sensory quality of wheat bread
Barbara Krochmal-Marczak et al.
BRITISH FOOD JOURNAL (2020)
Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread
Karla Miranda-Ramos et al.
FOODS (2020)
Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review
Mariana Grancieri et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Effect of supplementation of wheat bran on dough aeration and final bread volume
Paulin Patricia Packkia-Doss et al.
JOURNAL OF FOOD ENGINEERING (2019)
The Chemical Composition and Nutritional Value of Chia Seeds-Current State of Knowledge
Bartosz Kulczynski et al.
NUTRIENTS (2019)
Salvia hispanica (chia) as a promising source of n-3 polyunsaturated fatty acids with antiatherogenic and cardioprotective properties
Joanna Karbowska et al.
POSTEPY HIGIENY I MEDYCYNY DOSWIADCZALNEJ (2018)
Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
Iwona Jaskulska et al.
JOURNAL OF CHEMISTRY (2018)
The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
Daria Romankiewicz et al.
JOURNAL OF FOOD QUALITY (2017)
Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread
Michele Silveira Coelho et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.)
Marie Hruskova et al.
Emirates Journal of Food and Agriculture (2015)
Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production
V. Zettel et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
EFFECT OF CHIA (SALVIA HISPANICA L) ADDITION ON THE QUALITY OF GLUTEN-FREE BREAD
Eugenia Steffolani et al.
JOURNAL OF FOOD QUALITY (2014)
Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)
Esther Iglesias-Puig et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)
Maria R. Sandoval-Oliveros et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Lipid components of flax, perilla, and chia seeds
Ozan Nazim Ciftci et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)
Dry processing of chia (Salvia hispanica L.) flour: chemical characterization of fiber and protein
J. A. Vazquez-Ovando et al.
CYTA-JOURNAL OF FOOD (2010)
The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre protein interactions
Martijn W. J. Noort et al.
JOURNAL OF CEREAL SCIENCE (2010)
Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds
E. Reyes-Caudillo et al.
FOOD CHEMISTRY (2008)
Physical properties of chia (Salvia hispanica L.) seeds
Vanesa Y. Ixtaina et al.
INDUSTRIAL CROPS AND PRODUCTS (2008)
Share Paper
