Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
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DOI: 10.1016/j.lwt.2017.11.003
Abstract: Abstract Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is… read more here.
Keywords: pasta; utilization partially; partially deoiled; deoiled chia ... See more keywords