TY  - JOUR 
AU  - Franco, María
AU  - Gómez Pallarés, Manuel
PY  - 2022
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/61835
AB  - Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads. For this aim, a...
LA  - eng
PB  - MDPI
KW  - Psyllium
KW  - Bread
KW  - Pan
KW  - Food - Biotechnology
KW  - Alimentos -  Biotecnología
KW  - Nutrición - Alimentos
KW  - Fiber in human nutrition
KW  - Fibra alimentaria
KW  - Food - Fiber content
KW  - Whole foods
KW  - Nutrition
KW  - Food - Analysis
KW  - Alimentos - Análisis
KW  - Food - Composition
KW  - Alimentos - Composición
KW  - Mixolab
KW  - Nutrition
KW  - Wholemeal bread
KW  - Pan integral
TI  - Effect of psyllium on physical properties, composition and acceptability of whole grain breads
DO  - 10.3390/foods11121685
ER  -