Properties of mucilage blends using psyllium husk (Plantago psyllium L) and chia seed (Salvia hispanica L)
<p>The food industries face a constant challenge to use fewer and fewer ingredients in food composition and to increase the sustainability and nutritional value of these ingredients. The interaction and efficiency of gels can be enhanced by using polysaccharide mixtures. As an alternative for...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2021-02-01
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| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3517 |