Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia ( Salvia hispanica L) seed genotypes with variation in seed coat color
Author:
Affiliation:
1. Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
2. Department of Plant Sciences North Dakota State University Fargo North Dakota USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16276
Reference68 articles.
1. Sesame protein isolate: Fractionation, secondary structure and functional properties
2. Equations predict PER from amino acid analysis;Alsmeyer R. H.;Food Technology,1974
3. Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy
4. Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia;Ayerza R.;Salvia Hispanica,2011
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