Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4475-4482

  Pizarro, Patricia Luna ^a   Almeida, Eveline Lopes ^b   Coelho, Alessandra Silva ^b   Sammán, Norma Cristina ^a   Hubinger, Miriam Dupas ^b   Chang, Yoon Kil ^b  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bread quality; Polyunsaturated fatty acids; Response surface methodology; Sensory analysis; Vital gluten

Indexed keywords

FOOD PRODUCTS; POLYUNSATURATED FATTY ACIDS; QUALITY CONTROL;

ALPHA LINOLENIC ACIDS; BREAD QUALITY; CENTRAL COMPOSITE; OMEGA-3-FATTY ACIDS; OMEGA-6/OMEGA-3 RATIOS; RESPONSE SURFACE METHODOLOGY; SENSORY QUALITIES; VITAL GLUTEN;

SENSORY ANALYSIS;

EID: 85027917441     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1477-5     Document Type: Article

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