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

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

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

Chia gel as fat substitute for producing low fat cake

Evaluation of Inulin as a fat replacer in meat burger

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

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

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

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