The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
Author:
Kashif Ghafoor,Fahad Al Juhaimi,Mehmet Musa Özcan,Nurhan Uslu,Isam A. Mohamed Ahmed,Elfadıl E Babiker
Publication:
International Journal of Gastronomy and Food Science
© 2021 Published by Elsevier B.V.