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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2014
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| Soggetti: | |
| Accesso online: | 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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