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. 2020 Jun 22;9(6):819. doi: 10.3390/foods9060819

Figure 2.

Figure 2

Effect of the incorporation of various types of chia flour on the central slice appearance. Bread formulation: Control (a); Whole chia flour 5% (b); semi-defatted chia flour with mucilage 5% (c); defatted chia flour with mucilage 5% (d); semi-defatted chia flour without mucilage 5% (e); defatted chia flour without mucilage 5% (f); Whole chia flour 10% (g); semi-defatted chia flour with mucilage 10% (h); defatted chia flour with mucilage 10% (i); semi-defatted chia flour without mucilage 10% (j); defatted chia flour without mucilage 10% (k).