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Food chemistry, v.227, 2017년, pp.237 - 244
Fernandes, S.S. , Salas-Mellado, M.d.l.M.
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In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50oC or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technologi...
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