Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion model
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Objective: This study aimed to evaluate the quality characteristics of chicken sausages according to the amount of added psyllium husk powder (PHP; 0, 0.5, 1.0, and 1.5%) and determine protein digestibility using an in vitro dige... ...
