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Food Science and Technology (0101-2061)
Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

Received Citations (5)

publishing year previous first author document title
2016 Food Science and Technology (Campinas) ZANQUI, Ana Beatriz Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods
2014 Food Science and Technology Segura-Campos, Maira Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums
2014 Food Science and Technology (Campinas) Almeida, Sheyla dos Santos Use of simulated annealing in standardization and optimization of the acerola wine production
2021 Food Science and Technology DUNDAR, Ayşe Neslihan Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers
2019 Ciência Rural Paula, Marielle Maria de Oliveira Características tecnológicas e sensoriais de hambúrgueres adicionados de semente de chia como substituta de gordura
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