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3 results for Salvia hispanica L..

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Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics
by Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, Érica Aguiar Moraes and Erika Madeira Moreira da Silva
Journal of Food and Nutrition Research. 2018, 6(6), 393-399. DOI: 10.12691/jfnr-6-6-7
Pub. Date: June 30, 2018Views: 12393Downloads: 11823
Salvia hispanica L. cheese bread storage omega-3 fatty acids fatty acid
Abstract Full Text PDF (165 KB) Full Text HTML Full Text ePUB (143 KB)
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Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products
by Michele Silveira Coelho and Myriam de las Mercedes Salas-Mellado
Journal of Food and Nutrition Research. 2014, 2(5), 263-269. DOI: 10.12691/jfnr-2-5-9
Pub. Date: June 04, 2014Views: 42221Downloads: 30157Citations: 11
antioxidants functional food Omega-3 Salvia hispanica L.
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Nutrient Composition of Chia Genotypes Cultivated in Different Environments of Central Malawi
by Dickson Sithole, Moses F. A. Maliro, Kingsley Masamba and Patson C. Nalivata
Journal of Food and Nutrition Research. 2023, 11(11), 678-682. DOI: 10.12691/jfnr-11-11-3
Pub. Date: November 21, 2023Views: 1798Downloads: 2052
Chia Salvia hispanica L. genotypes agro-ecological zones proteins fat content minerals
Abstract Full Text PDF (329 KB) Full Text HTML Full Text ePUB (494 KB)
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