chia

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1
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
Dentice Maidana, Stefania;Aristimuño Ficoseco, Cecilia;Bassi, Daniela;Cocconcelli, Pier Sandro;Pugli...
2019 International journal of food microbiology DOI: S0168-1605(19)30356-... 226 views
2
Optimizing sowing time and weather conditions for enhanced growth and seed yield of chia ( L.) in semi-arid regions.
Harisha, C B; Boraiah, K M; Basavaraj, P S; Halli, Hanamant M; Singh, Ram Narayan; Rane, Jagadish; S...
2025 PeerJ DOI: 10.7717/peerj.19210 10 views

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International journal of food microbiology
ISSN: 0168-1605 895 views

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lactic acid bacteria sourdough culturing and hts approaches technological-safety traits temperature flowering phenology growing degree days sowing dates weather parameters yield attributes