Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Evaluation of Egyptian Chia (<i> Salvia hispanica </i>L.) Seeds , Oil and Mucilage as Novel Food Ingredients

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

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

EVALUATION OF RICE DESSERT MANUFACTURED WITH DIFFERENT TYPES OF MILK

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

Improving the Quality of Wheat Rusk using Chia Seeds (Salvia hispanica L.)