Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility-Reference-Cited by-同舟云学术

Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Published:2017-04 Issue: Volume:221 Page:1954-1961
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Menga Valeria,Amato Mariana,Phillips Tim D.,Angelino Donato,Morreale Federico,Fares Clara

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. AOAC (1990). Official Methods of Analysis, (15th ed.) Method 925.12. AOAC International, Arlinghton VA.

4. AOAC (1997) Official Methods of Analysis (16th ed.) Method 991.43. Gaithersburg, MD, USA. Association of Official Analytical Chemists.

5. Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color;Ayerza;Emirates Journal of Food and Agriculture,2013

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