Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread

Journal of Cereal Science 2026

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Authors: Nan Wang, Jiayi Ding, Jiaxin Lu, Mingqi Huang, Jingting Zhang, Zhenni Li, Ning O. Li

DOI: 10.1016/j.jcs.2026.104427

Cited by: 2

References: 26

Fields of Study & Subjects

Seed and Plant Biochemistry Food composition and properties Polysaccharides Composition and Applications

References 26