Physical, Total Phenolic and Total Flavonoid Properties of Chia (<i>Salvia hispanica</i> L.) Seeds Grown in Kenya

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya"
written by Pauline W. Ikumi, Monica Mburu, Daniel Njoroge, Nicholas Gikonyo, Benjamin Musyimi Musingi,
published by Food and Nutrition Sciences, Vol.13 No.12, 2022

has been cited by the following article(s):

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[3]	Development of Gluten‐Free Cake for Improving Textural and Sensory Characteristics with Chia Flour
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[2]	The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds International Journal of Food Science & Technology, 2024 DOI:10.1111/ijfs.17250

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