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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time....
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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6164616/ https://ncbi.nlm.nih.gov/pubmed/30200180 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7090135 |
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