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Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
unpublished
Chia (Salvia hispanica L.) is an annual plant belonging to the Lamiaceae family and native to southern Mexico and northern Guatemala (1). Recently, due to its functional and nutritional att ributes, scientists have revived their interest in chia. In fact, chia contains an important amount ISSN 1330-9862 original scientifi c paper Summary In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidifi
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