Risk/benefit evaluation of chia seeds as a new ingredient in cereal-based foods
This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | Chia (Salvia hispanica L.), Public health, Seeds, Biscuits, Maillard reaction, Safety, Acrylamide, Risk/benefit, Furanic compounds, Nutritional properties, |
| Online Access: | http://hdl.handle.net/10261/307142 |
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| Summary: | This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health. |
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