WANG, Jinghan; WANG, Jiao; AL-DALALI, Sam; DAI, Rui. The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 69–83, 2026. DOI: 10.15586/ijfs.v38i1.3064. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/3064. Acesso em: 1 feb. 2026.