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- Aranibar, Carolina, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 381-387
- 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; byproducts; color; dietary fiber; fiber content; flour; microstructure; oils; pasta; polyphenols; polyunsaturated fatty acids; processed foods; protein content; sensory evaluation; staple foods; texture; wheat
- ... Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatty acids (ω-3/ω-6). After oil extraction, a residue, termed partially-deoiled chia flour (PDCF), high ...