Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia

Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

(2012) L.A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties

(2010) P.L. Arcia et al.   FOOD RESEARCH INTERNATIONAL

Estabilidade da microestrutura e do teor de carotenóides de pós obtidos da polpa de pequi (Caryocar brasiliense Camb.) liofilizada

(2009) Cibele Cristina de Oliveira Alves et al.   Food Science and Technology

Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth

(2008) P.G. Peiretti et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL