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Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

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Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

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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

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Title: Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2018-10-31
Abstract:
[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 ...[+]
Subjects: Bread-making processing , Fibre-rich formulas , Chia , Improvement
Copyrigths: Reserva de todos los derechos
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2017.06.007
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2017.06.007
Type: Artículo

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