Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics

1. Franco, M.
2. Spotti, M.J.
3. Gomez, M.
4. Martinez, M.M.

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DOI: 10.1016/J.FOODHYD.2024.110099 GOOGLE SCHOLAR lock_openAcceso abierto editor