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Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
Bustos, Ana Yanina, Gerez, Carla Luciana, Mohtar Mohtar, Lina Goumana, Paz Zanini, Verónica Irene, Nazareno, Mónica Azucena, Taranto, MarÃa PÃa, Iturriaga, Laura BeatrizVolume:
55
Year:
2017
Language:
english
Journal:
Food Technology and Biotechnology
DOI:
10.17113/ftb.55.03.17.5133
File:
PDF, 535 KB
english, 2017