Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
© 2020 by the authors.
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Main Authors: | , , |
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Format: | artículo biblioteca |
Published: |
Multidisciplinary Digital Publishing Institute
2020-06-22
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Subjects: | Salvia hispanica L., Residual chia flour, Dough mixing behaviour, Thermal properties, Bread quality, |
Online Access: | http://hdl.handle.net/10261/215673 http://dx.doi.org/10.13039/501100003947 http://dx.doi.org/10.13039/501100003074 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100003329 |
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