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    Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

    Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough by Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga

    Published 2017-01-01
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