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[1]
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Chia (
Salvia hispanica L.)
Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Journal of Culinary Science & Technology,
2024
DOI:10.1080/15428052.2022.2115960
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[2]
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Keten ve Çiya Tohumu ile Zenginleştirilmiş Yayın Balığı (Siluris glanis) Köftelerinin Bazı Kalite Kriterlerinin Araştırılması
Acta Aquatica Turcica,
2022
DOI:10.22392/actaquatr.1076740
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[3]
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Investigation of Some Quality Criteria of Catfish (Siluris glanis) balls Enriched with Chia and Flaxseed
Acta Aquatica Turcica,
2022
DOI:10.22392/actaquatr.1076740
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[4]
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Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food
Journal of the Science of Food and Agriculture,
2022
DOI:10.1002/jsfa.11921
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[5]
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Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Journal of Culinary Science & Technology,
2022
DOI:10.1080/15428052.2022.2115960
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[6]
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Keten ve Çiya Tohumu ile Zenginleştirilmiş Yayın Balığı (Siluris glanis) Köftelerinin Bazı Kalite Kriterlerinin Araştırılması
Acta Aquatica Turcica,
2022
DOI:10.22392/actaquatr.1076740
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[7]
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Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties
IOP Conference Series: Earth and Environmental Science,
2021
DOI:10.1088/1755-1315/854/1/012107
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[8]
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Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology
Journal of Food Science and Technology,
2018
DOI:10.1007/s13197-018-3106-1
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[9]
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Applications of chia ( Salvia hispanica L.) in food products
Trends in Food Science & Technology,
2018
DOI:10.1016/j.tifs.2018.07.011
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