Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

Chia gel as fat substitute for producing low fat cake

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

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

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

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

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

Utilization of Chia Mucilage As a Coating of Fried Chicken Fillet: Oil Absorbed Reduction and Physicochemical Properties