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

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

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

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

The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer

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

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

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread