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Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

机译：用奇亚（Salvia hispanica L.）面粉或种子代替小麦粉对面包品质的影响

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Coelho Michele Silveira; Salas-Mellado Myriam de las Mercedes;
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年度 2015
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1. Chia (iSalvia hispanica/iL.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk [J] . Amany M. Basuny, Shaker M. Arafat, Dalia M. Hikal 食品与营养科学（英文） . 2021,第006期
2. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread [J] . Coelho Michele Silveira, Salas-Mellado Myriam de las Mercedes LWT-Food Science & Technology . 2015,第2aPta1期

机译：用奇亚（Salvia hispanica L.）面粉或种子代替小麦粉对面包品质的影响
3. Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads [J] . Steffolani Eugenia, Martinez Mario M., Leon Alberto E., LWT-Food Science & Technology . 2015,第2期

机译：Chia（Salvia hispanica L.），种子和面粉的预水合对小麦粉面包品质的影响
4. Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks [J] . Mariel Rendón, Esther Carrillo, Sara Flores Journal of Food Research . 2019,第3期

机译：大豆浓缩物，燕麦粉和燕麦种子的部分替代嘉种子（Salvia hispanica）对蛋白质含量，膳食纤维含量，质地保质期和面包棒感官特性的影响
5. Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour [C] . Etti Sudaryati, Ernawati Nasution, Fitri Ardiani Public Health International Conference . 2018

机译：来自葛粉粉混合物（Marantha Arundinacea L.）和小麦粉的营养品质
6. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms. [D] . Gill, Sandip Kaur. 2001

机译：小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
7. Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles [O] . Hacer Levent 2017

机译：奇亚（Salvia hispanica L.）面粉部分替代无麸质面粉混合物对无麸质面条质量的影响
8. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta [O] . Oliveira, Matheus Rodrigues, Novack, Mariana Ercolani, Santos, Carina Pires, 2015

机译：在面食中用奇亚粉（Salvia hispanica L.）代替小麦粉的评估

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

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