Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia ( <i>Salvia hispanica</i> L) seed genotypes with variation in seed coat color-Reference-Cited by-同舟云学术

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

Published:2022-08-18 Issue:9 Volume:87 Page:3872-3887
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Malik Amanda Manoj¹²,Riar Charanjit S.¹^ORCID

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.

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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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