Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat
Zihan Zhao, Nan Sun, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao
Topics & Concepts
HuskFood sciencePsylliumSensory systemOxidative phosphorylationChemistryDietary fiberBiochemistryBiologyBotanyNeuroscienceMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals