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

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

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

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

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

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

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