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...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Taylor & Francis Group
2025-12-01
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| Schriftenreihe: | CyTA - Journal of Food |
| Schlagworte: | |
| Online-Zugang: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2563597 |
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