Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

European Food Research and Technology

Volumn 237, Issue 6, 2013, Pages 865-874

  Iglesias Puig, Esther ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bakery products; Bread performance; Bread making ingredient; Chia; Novel food; Salvia hispanica L.

Indexed keywords

BREAD PERFORMANCE; CHIA; EUROPEAN FOOD SAFETY AUTHORITIES; NOVEL FOODS; NUTRITIONAL QUALITIES; OVERALL ACCEPTABILITY; SALVIA HISPANICA L; TECHNOLOGICAL QUALITIES;

BAKERY PRODUCTS; CEREAL PRODUCTS; FOOD ADDITIVES;

QUALITY CONTROL;

SALVIA; SALVIA HISPANICA;

EID: 84888039766     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2067-x     Document Type: Article

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