Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014 (2014), Article ID 241053, 5 pages
http://dx.doi.org/10.1155/2014/241053
Research Article

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico

Received 7 January 2014; Revised 23 February 2014; Accepted 26 February 2014; Published 23 March 2014

Academic Editor: Françoise Nau

Copyright © 2014 Maira Rubi Segura-Campos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, and David Betancur-Ancona, “Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum,” International Journal of Food Science, vol. 2014, Article ID 241053, 5 pages, 2014. doi:10.1155/2014/241053