Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 7352631, 7 pages
https://doi.org/10.1155/2017/7352631
Research Article

The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

1Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, Poland
2College of Food Sciences, Department of Food Technology, Al-Qasim Green University, Babylon, Iraq
3Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland
4Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, Poland

Correspondence should be addressed to Dariusz Dziki; lp.nilbul.pu@ikizd.zsuirad

Received 22 October 2017; Accepted 5 December 2017; Published 31 December 2017

Academic Editor: Hüseyin Erten

Copyright © 2017 Daria Romankiewicz 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

Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, et al., “The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread,” Journal of Food Quality, vol. 2017, Article ID 7352631, 7 pages, 2017. https://doi.org/10.1155/2017/7352631.