Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

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

The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

Characteristics of functional low fat ice milk produced with seeds " flax, sunflower or pumpkin " powder and stevia

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