Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.

Impact of Chia Seeds Powder on the Chemical, Microbiological, and Sensorial Characteristics of Low Fat UF-soft Cheese

Functional Low Fat Fruit Yoghurt

Chia gel as fat substitute for producing low fat cake

Functional Properties of Yoghurt Fortified with Fruits Pulp

Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt