Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion model

Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken model

Authors

Publication Details

Journal
Animal Bioscience
Published
2026-07-27
DOI
https://doi.org/10.5713/ab.260344
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
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article

Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion model

Koo Bok Chin, Ji Seon Choi
Animal Bioscience
Meat and Animal Product Quality
article

Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion model

Koo Bok Chin, Ji Seon Choi
article en

Abstract

Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken model

Animal Bioscience
Zero hunger
Openalex Percentile: Top 11%
Meat and Animal Product Quality
DOIOpen Access PDFOpenAlex
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