Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics
- Franco, M.
- Spotti, M.J.
- Gomez, M.
- Martinez, M.M.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Any de publicació: 2024
Volum: 154
Tipus: Article
