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.

Rheological, Physical Properties and Sensory Evaluation of Biscuits Enriched with Chia Seed Powder

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