Changes in the Physicochemical Properties of Chia (<i>Salvia hispanica</i> L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with <i>Lactiplantibacillus plantarum</i> strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia se...

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Autors principals:	Elena Bartkiene, Arnoldas Rimsa, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Darius Cernauskas, João Miguel Rocha, Dovile Klupsaite
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-05-01
Col·lecció:	Foods
Matèries:	salba-chia lacto-fermentation white bread acrylamide biogenic amines fatty acid
Accés en línia:	https://www.mdpi.com/2304-8158/12/11/2093
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