Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total...

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Detalles Bibliográficos
Autores principales: Wojciechowicz-Budzisz, Agata, Pejcz, Ewa, Spychaj, Radosław, Harasym, Joanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572817/
https://www.ncbi.nlm.nih.gov/pubmed/37835187
http://dx.doi.org/10.3390/foods12193534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572817/
https://www.ncbi.nlm.nih.gov/pubmed/37835187
http://dx.doi.org/10.3390/foods12193534

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