The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference
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DOI: 10.1155/jfq/3061063
Abstract: The present study aimed to investigate the effect of psyllium husk powder, as a dietary fiber and carbohydrate substitute, on the physicochemical, colorimetric, structural quality, and consumer preference of sausages during storage. The potato starch… read more here.
Keywords: psyllium; psyllium husk; consumer; carbohydrate substitute ... See more keywords