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Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

  • Segura-Campos M
  • Chel-Guerrero L
  • Castellanos-Ruelas A
  • et al.
Springer US, (2016), 131-137
DOI: 10.1007/978-1-4899-7662-8_10
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Segura-Campos, M. R., Chel-Guerrero, L. A., Castellanos-Ruelas, A. F., & Betancur-Ancona, D. A. (2016). Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour. In Functional Properties of Traditional Foods (pp. 131–137). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_10

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