Article Versions Notes

Bartkiene E, Rimsa A, Zokaityte E, Starkute V, Mockus E, Cernauskas D, Rocha JM, Klupsaite D. Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile. Foods. 2023; 12(11):2093. https://doi.org/10.3390/foods12112093

Bartkiene, Elena, Arnoldas Rimsa, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Darius Cernauskas, João Miguel Rocha, and Dovile Klupsaite. 2023. "Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile" Foods 12, no. 11: 2093. https://doi.org/10.3390/foods12112093

Bartkiene, E., Rimsa, A., Zokaityte, E., Starkute, V., Mockus, E., Cernauskas, D., Rocha, J. M., & Klupsaite, D. (2023). Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile. Foods, 12(11), 2093. https://doi.org/10.3390/foods12112093