Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

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Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 h...

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Bibliographic Details
Main Authors:	Hussain, Norhayati, Ishak, Izzreen, Sulaiman, Rabiha, Mohd Fauzi, Nor Amelia, R., Coorey
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/89379/ http://psasir.upm.edu.my/id/eprint/89379/1/SEED.pdf

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