Biological potential of chia (Salvia hispanica L.) protein...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 Vol. 50; Iss. 2

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Maira R. Segura-Campos, Ine M. Salazar-Vega, Luis A. Chel-Guerrero, David A. Betancur-Ancona
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Volume:
50
Year:
2013
Language:
english
DOI:
10.1016/j.lwt.2012.07.017
File:
PDF, 446 KB
english, 2013
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