Statistics for 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
Total visits
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| 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 | 21 |
Total visits per month
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| December 2024 | 6 |
| January 2025 | 0 |
| February 2025 | 0 |
| March 2025 | 0 |
| April 2025 | 0 |
| May 2025 | 0 |
| June 2025 | 0 |
File Visits
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| 72847248.pdf(legacy) | 20 |
| 72847248.pdf | 4 |
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| United States | 7 |
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