Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)

CYTA - Journal of Food

Volumn 11, Issue 1, 2013, Pages 75-80

  Vázquez Ovando, Alfredo ^a   Betancur Ancona, David ^a   Chel Guerrero, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Apparent viscosity; Chia; Emulsifying capacity; Foaming capacity; Protein fraction; Solubility

Indexed keywords

APPARENT VISCOSITY; CHIA; EMULSIFYING CAPACITY; FOAMING CAPACITIES; PROTEIN FRACTIONS;

ALKALINITY; EMULSIFICATION; NITROGEN; NON NEWTONIAN LIQUIDS; SOLUBILITY; VISCOSITY;

PROTEINS;

EID: 84875172483     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.692123     Document Type: Article

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