Changes in the Physicochemical Properties of Chia (Salvia Hispanica L.) Seeds During Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

AuthID
 P-00Y-M22
8
Author(s)
Bartkiene, E
·
Rimsa, A
·
Zokaityte, E
·
Starkute, V
·
Mockus, E
·
Cernauskas, D
·
Klupsaite, D
Document Type
Article
Year published
2023
Published
in FOODS, ISSN: 2304-8158
Volume: 12, Issue: 11, Pages: 2093 (22)
Indexing
Wos®
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37297338
Scopus: 2-s2.0-85163090617
Wos: WOS:001004659100001
Source Identifiers
ISSN: 2304-8158
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