Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

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Title
Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread
Authors
Keywords
Bread, Flour, Functional, Seed, ω-3
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 2, Pages 729-736
Publisher
Elsevier BV
Online
2014-10-23
DOI
10.1016/j.lwt.2014.10.033

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