Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

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

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

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

The Effect of Germination Process on The Characteristics of Chia (Salvia hispanica L.) Seeds

Chia gel as fat substitute for producing low fat cake

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat