The effect of psyllium ( Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.
Ana Teresa NoguerolVirginia LarreaM Jesús PagánPublished in: European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A (2022)
The online version contains supplementary material available at 10.1007/s00217-022-04063-2.