Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Author:

Ding Yi,Lin Hui-Wen,Lin Yi-Ling,Yang Deng-Jye,Yu Yu-Shan,Chen Jr-Wei,Wang Sheng-Yao,Chen Yi-Chen

Funder

Council of Agriculture Executive Yuan, Taiwan

National Science Council, Taiwan

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference30 articles.

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3. Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products;Chevance;J Agr Food Chem,2000

4. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina;Capitani;LWT-Food Sci Technol,2012

5. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.);Alfredo;LWT-Food Sci Technol,2009

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