Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds
Author:
Affiliation:
1. Departamento de Ingeniería Química, Alimentos y Ambiental; Universidad de las Américas Puebla; Cholula Puebla 72810 México
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference33 articles.
1. Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L);Álvarez-Chávez;International Journal of Food Properties,2008
2. Effect of moisture content on some physical properties of sheanut (Butyrospernum paradoxum);Aviara;International Agrophysics,2005
3. Influence of environment on growing period and yield, protein, oil and α-linolenic content of three chia (Salvia hispanica L.) selections;Ayerza;Industrial Crops and Products,2009
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