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HYDRATED CHIA SEED EFFECT ON WHEAT FLOUR AND BREAD TECHNOLOGICAL QUALITY

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Figure

Table 1 Analytical parameters of tested flour composites
Figure 1 Viscoelastic characteristics of wheat and wheat-chia flour composites. WF: white wheat flour, Ch1, Ch2: white and brown chia seeds, respectively
Figure 2 Influence of chia addition on bakery products size. WF: white wheat flour, Ch1, Ch2: white and brown chia seeds, respectively

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