Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (

Name: Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (
Author: Bustos, Ana Yanina

Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia ( — المؤلف: Bustos, Ana Yanina — Food technology and biotechnology Sep 2017

المؤلف: Bustos, Ana Yanina
النشر: Food technology and biotechnology Sep 2017
الوصف: 381-389 p.