Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia ( Salvia hispanica L.) Dough - Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Verónica Irene; Nazareno, Mónica Azucena; Taranto, María Pía; Iturriaga, Laura Beatriz (Food technology and biotechnology, 2017)
Keywords: Acidification; antioxidant activity; Antioxidants; Antioxidants (Nutrients); Bacteria; Bread; Caustic soda; Chia; chia sourdough; Chlorogenic acid; Data analysis; Dough; Fermentation; Ferulic acid; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; Nutritional aspects; Organic acids; Original Scientific Papers; Phenolic compounds; Phenols; Physical properties; Physiological aspects; Proteolysis; Rheology; Salvia hispanica; Seeds; Sourdough; Sulfur; Wheat; Argentina; phenolic compounds; physical properties; Lactobacillus plantarum; antioxidant activity; chia sourdough