Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mahrokh Hatamian"'
Publikováno v:
NFS Journal, Vol 21, Iss , Pp 1-8 (2020)
In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed
Externí odkaz:
https://doaj.org/article/f2d725fb723048c5a6096a81a0c89f0f
Publikováno v:
NFS Journal, Vol 21, Iss, Pp 1-8 (2020)
In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae6d77ab7424242bae4a1a5b181108a2
https://doi.org/10.1016/j.nfs.2020.07.004
https://doi.org/10.1016/j.nfs.2020.07.004