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

Salt And Public Health: Contested Science And The Challenge Of Evidence-Based Decision Making

(2013) Ronald Bayer et al.   HEALTH AFFAIRS

Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption

(2012) Juan Mario Sanz-Penella et al.   PLANT FOODS FOR HUMAN NUTRITION

Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

(2011) María Jimena Correa et al.   Food and Bioprocess Technology

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes

(2010) Ricardo Ayerza   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria

(2009) Juan Mario Sanz-Penella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Quality and antioxidant property of buckwheat enhanced wheat bread

(2008) Li-Yun Lin et al.   FOOD CHEMISTRY

Physico-chemical properties of commercial fibres from different sources: A comparative approach

(2008) C.M. Rosell et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of chia (Salvia hispanica L.) seeds

(2008) Vanesa Y. Ixtaina et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

(2008) J.M. Sanz Penella et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

(2008) Vázquez-Ovando Alfredo et al.   LWT-FOOD 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