Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread-Reference-Cited by-同舟云学术

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Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

Published:2015-03 Issue:2 Volume:60 Page:729-736
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Coelho Michele Silveira,Salas-Mellado Myriam de las Mercedes

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Approved methods of the AACC;AACC – American Association of Cereal Chemists,2000

2. Análise sensorial dos alimentos e bebidas – NBR 12806;ABNT – Associação Brasileira de Normas Técnicas,1993

3. Ministério da Saúde, ANVISA. Resolução n° 27, de 13 de janeiro de 1998;Anonymous,1998

4. Ministério da Saúde, ANVISA. Resolução RDC n° 360, de 23 de dezembro de 2003;Anonymous,2003

5. Ministério da Saúde, ANVISA. Alimentos com Alegações de Propriedades Funcionais e ou de Saúde;Anonymous,2008

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