Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.html |
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