Effect of Psyllium (<i>Plantago ovata</i> Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel
Effects of psyllium (<i>Plantago ovata</i>) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, <i>w</i>/<i>w</i>) on gelling properties of surimi from threadfin bream (<i>Nemipterus</i> sp.) were investigated. The addition of 1% PHP result...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-05-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/6/1181 |