Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

  1. Franco, M.
  2. Gómez, M.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 12

Type: Article

DOI: 10.3390/FOODS11121685 GOOGLE SCHOLAR lock_openOpen access editor