Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing
Author:
Affiliation:
1. Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
2. Department of Food Engineering and Machines University of Life Sciences in Lublin Lublin Poland
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14002
Reference46 articles.
1. Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids
2. Oil content and fatty acid composition of chia (Salvia hispanicaL.) from five northwestern locations in Argentina
3. Effect of HPMC addition on the microstructure, quality and aging of wheat bread
4. Chia Seed as a Source of Oil, Polysaccharide, and Protein
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