Rheology and Gel Properties of Psyllium Husk Powder-Unrinsed Surimi Imitative Dough(车前子壳粉-未漂洗鱼糜模拟面团的流变及凝胶性质)

Researching and developing dough with high dietary fiber, high protein, and low glycemic index, along with corresponding staple foods, is of significant importance in meeting dietary requirements and maintaining health. Psyllium husk powder (PHP) and unrinsed mackerel surimi were replaced starch and...

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Autori principali:	YANG Jing(杨菁), LI Jianrong(励建荣), LI Xuepeng(李学鹏), YI Shumin(仪淑敏), MENG Yuqiong(孟玉琼), MA Rui(马睿), MI Geng(密更)
Natura:	Artigo
Lingua:	Chinês
Pubblicazione:	Beijing Technology and Business University 2024-06-01
Serie:	Shipin kexue jishu xuebao
Soggetti:	psyllium husk powder(车前子壳粉) unrinsed sumiri( 未漂洗鱼糜) dough( 面团) rheological properties( 流变特性) gel properties
Accesso online:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20240311
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