Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds

Author:

Muñoz Loreto A.ORCID,Vera C. Natalia,Zúñiga-López M. CarolinaORCID,Moncada Mauricio,Haros Claudia M.

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

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3. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface;Avila-de la Rosa;Food Hydrocolloids,2015

4. Seed composition of two chia (salvia hispanica L.) genotypes which differ in seed color;Ayerza;Emir. J. Food Agric.,2013

5. Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America;Ayerza;Trop. Sci.,2004

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