Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

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Title
Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier
Authors
Keywords
Chia seed mucilage, Response surface methodology, Ice cream, Sensory analysis
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 874-883
Publisher
Elsevier BV
Online
2015-09-13
DOI
10.1016/j.lwt.2015.09.021

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