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THE INFLUENCE OF INCORPORATING CHIA FLOUR AND OF THE EXTRUSION TEMPERATURE ON THE TECHNOLOGICAL PROP
[会议论文] 作者：P.Luna Pizarro,Depieri M,Paucar-Menacho, L,Sammán N,Hubinger M,Yoon K Chang,
来源：第十四届世界食品科技大会 年份：2008
Chia (Salvia hispanica L.) is one of the original Central American cultures.It is a very small seed characterized by a high alpha linolenic acid content (ω3 =61g/100g lipids) and high protein content...
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