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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Ana Teresa Noguerol, Virginia Larrea, M. Jesús Pagán

2022European Food Research and Technology20 citationsDOIOpen Access PDF

Topics & Concepts

PsylliumPlantago ovataFood scienceWater activityDietary fibreStarchChemistryWater contentPlantagoSensory analysisPectinDietary fiberBotanyBiologyEngineeringGeotechnical engineeringMeat and Animal Product QualityTextile materials and evaluationsAnimal Nutrition and Physiology
The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages | Litcius