Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Int J Environ Res Public Health · 2023 · PMC10049232 · PMID 36982021

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a clear trendno p-value reported

In DGS biscuits, both moisture and water activity decreased with the higher percentages of seeds, whereas in GS samples, these parameters tended to decrease without following a clear trend linked to the amount of seeds added.

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