Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF d...

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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Luna Pizarro, Patricia, Almeida, Eveline Lopes, Coelho, Alessandra Silva, Sammán, Norma Cristina, Hubinger, Miriam Dupas, Chang, Yoon Kil
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2014
Ämnen:
Original Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486551/
https://ncbi.nlm.nih.gov/pubmed/26139914
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1477-5
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