Effect of chia as breadmaking ingbkp_redient on nutritional quality, mineral availability, and glycemic index of bread

Article

Abstract: Chia seeds and chia flour could be used as ingbkp_redients to enrich foods owing to their high amoun

Palabras claves:

Breadmaking products, Chia ingbkp_redients, Essential amino acid profile, Fatty acid profile, minerals, PRI/RDA/AI (Popular Reference Intake/Recommended Dietary Allowance/Adequate Intake), Salvia hispanica

Autores:

Haros M., Karla Carmen Miranda-Ramos, Millán-Linares M.C.

Fuentes:

scopus