Work

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

Year: 2010

Type: article

Source: Food Science and Technology International

DOI: 10.1177/1082013209353087

Authors: B.L. Olivos-Lugo, M.Á. Valdivia-López, A. Tecante

Institution: Universidad Nacional Autónoma de México

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México

OpenAlex ID: W2129015190

FWCI: 4.172

Cites: 28

Cited by: 188

Related to: 10