Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

(2020) Imen Bel Hadj Ahmed et al.   Foods

Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking

(2019) J. Ballester-Sánchez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of technological and nutritional quality of bread enriched with amaranth flour

(2019) Karla Carmen Miranda-Ramos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The possibility of using by-products from the flaxseed industry for functional bread production

(2019) Anna Wirkijowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Addition of chia seed mucilage for reduction of fat content in bread and cakes

(2017) Sibele Santos Fernandes et al.   FOOD CHEMISTRY

Food industry by-products used as functional ingredients of bakery products

(2017) Z.E. Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2015) Michele Silveira Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

(2015) Matheus Rodrigues Oliveira et al.   Semina-Ciencias Agrarias

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

(2014) Lara Costantini et al.   FOOD CHEMISTRY

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

(2014) Patricia Luna Pizarro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

(2013) Esther Iglesias-Puig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

(2011) M.I. Capitani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

(2010) J. A. Vázquez-Ovando et al.   CyTA-Journal of Food

Yield and bread-making quality of different wheat (Triticum aestivumL.) genotypes grown in Western Turkey

(2009) Osman Erekul et al.   Archives of Agronomy and Soil Science

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

(2007) E. Reyes-Caudillo et al.   FOOD CHEMISTRY