Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage
The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 h...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/89379/1/SEED.pdf http://psasir.upm.edu.my/id/eprint/89379/ https://www.myfoodresearch.com/vol-49474supplementary-1.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|