The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference
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 was replaced by psyllium husk powder in 20%–40%–6...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/3061063 |
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