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

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

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

Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

Evaluation of quality attributes of chia (<i>Salvia hispanica</i>), moringa (<i>Moringa oleifera</i>) and flax (<i>Linum usitatissimum</i>) oils

Effect of Chia or Black Seeds Supplementation on Textural, Antioxidant and Sensory Properties of Gouda Cheese

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads