Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

LWT

Volumn 73, Issue , 2016, Pages 528-535

  Mesías, Marta ^a   Holgado, Francisca ^a   Márquez Ruiz, Gloria ^a   Morales, Francisco J ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Acrylamide; Biscuits; Chia flour; Furfurals; Lipid oxidation

Indexed keywords

ALDEHYDES; AMIDES; FURFURAL; NUTRITION; OXIDATION; POLYUNSATURATED FATTY ACIDS;

ACRYLAMIDES; ANTIOXIDANT CAPACITY; BISCUITS; CHIA FLOUR; HYDROXYMETHYLFURFURAL; LIPID OXIDATION; NUTRITIONAL PROPERTIES; PROCESS CONTAMINANTS;

BAKERIES;

EID: 84976863789     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.056     Document Type: Article

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