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Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

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Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

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Verdú Amat, S.; Vasquez, F.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage. Journal of Cereal Science. 65:67-73. doi:10.1016/j.jcs.2015.05.011

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63681

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Title: Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
Issued date:
Abstract:
Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution ...[+]
Subjects: Chia , Bread-making process , Image analysis , Wheat flour
Copyrigths: Reserva de todos los derechos
Source:
Journal of Cereal Science. (issn: 0733-5210 )
DOI: 10.1016/j.jcs.2015.05.011
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jcs.2015.05.011
Thanks:
We wish to thank the Polytechnic University of Valencia and the Generalitat Valenciana for the financial support they provided through the Projects PAID-05-011-2870 and GVPRE/2008/170, respectively.
Type: Artículo

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