Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads
Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads. For this aim, a wholemeal bread control is compared to breads wit...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2022-06-01
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| Schriftenreihe: | Foods |
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| Online-Zugang: | https://www.mdpi.com/2304-8158/11/12/1685 |
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