Quality Characteristics of Chicken Sausage Formulated with Chia Seeds

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

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

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

THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY