Psyllium: a useful functional ingredient in food systems
Author:
Affiliation:
1. Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1822276
Reference131 articles.
1. Soluble fibers from psyllium improve glycemic response and body weight among diabetes type 2 patients (randomized control trial)
2. Potential synergism between wheat bran and psyllium: enhanced inhibition of colon cancer
3. Hypolipidemic Effects of Modified Psyllium Preparations
4. Development and quality characterization of liquid Kashk by incorporating psyllium (Plantago ovata Forsk) hydrocolloid gel
5. Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise
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