Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties
Ana Teresa Noguerol, Marta Igual, M. Jesús Pagán
Topics & Concepts
Swelling capacityPsylliumAbsorption of waterPlantago ovataChemistryRheologySolubilitySwellingFood scienceWater activityBulk densityWater retentionParticle sizeDietary fiberWater contentMaterials scienceOrganic chemistryBotanyComposite materialPhysical chemistryBiologyGeotechnical engineeringSoil waterEngineeringEnvironmental scienceSoil scienceFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls