Processing and Physical Properties of Chia-Oat Hydrocolloids

Chia‐oat dry blended composites and their processed hydrocolloids containing Ω3 and Ω6 fatty acids from chia along with soluble β‐glucan from three oat products were developed and studied. Chia's Ω3 fatty acids and soluble β‐glucan from oat products are recognized for preventing heart disease....

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Veröffentlicht in:	Journal of food processing and preservation 2014-10, Vol.38 (5), p.2099-2107
Hauptverfasser:	Inglett, George E., Chen, Diejun
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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