Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers
Hilal Bilgiç, İlkay Şensoy
Topics & Concepts
ChewinessFood scienceStarchCellulosePsylliumFiberDigestion (alchemy)ChemistryGlutenCellulose fiberDietary fiberMaterials scienceChromatographyBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications