Influence of psyllium husk flour incorporation on the physicochemical and nutritional properties of chicken sausages
Chicken sausage is a popular processed meat product, but its low dietary fiber content is a nutritional concern. Psyllium husk flour (PHF), rich in soluble fiber and bioactive compounds, has been proposed as a functional ingredient to enhance the nutritional profile and quality of chicken sausage. T...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2025-12-01
|
| Colecção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2563597 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|