Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein con...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201606-0009_effect-of-psyllium-husk-on-physical-nutritional-sensory-and-staling-properties-of-dietary-prebiotic-sponge-ca.php |