Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT - Food Science and Technology. 84:419-425. doi:10.1016/j.lwt.2017.06.007
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/107411
Title: | Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour | |||
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[EN] The capacity of chia seed flour to improve the behaviour of wholemeal formulas of wheat bread during the bread-making process was tested. Seven formulas were produced: one employing only wheat flour (control), two ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |||
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Publisher version: | https://doi.org/10.1016/j.lwt.2017.06.007 | |||
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