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

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

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

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

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

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

Effect of adding chia and garden cress seeds on some baked products