Changes in the physicochemical properties of chia (Salvia hispanica L.) seeds during solid-state and submerged fermentation and their influence on wheat bread quality and sensory profile

Elena Bartkiene*, Arnoldas Rimsa*, Egle Zokaityte*, Vytaute Starkute*, Ernestas Mockus*, Darius Cernauskas*, João Miguel Rocha*, Dovile Klupsaite*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)
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