Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids
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DOI: 10.1111/jfpe.12931
Abstract: The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking.… read more here.
Keywords: gluten free; free bread; plantago psyllium; seeds plantago ... See more keywords