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Sensory profile of produced bread: (a) colour and odour characteristics, (b) flavour characteristics, (c) texture characteristics, (d) overall acceptability (OA). B—bread; C—control bread, without chia seeds; 10, 20, 30—amount of the chia seeds added (% of the flour content); NF—non-fermented; SMF—submerged fermentation; SSF—solid-state fermentation. a–c Means with different letters are significantly different (p ≤ 0.05).
