Psyllium-enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion.
- DOI
- 10.1002/jsfa.14401
- Published
- 2025 Oct
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.14401,
title = {Psyllium-enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion.},
author = {Khramova DS and Vityazev FV and Zueva NV and Chistiakova EA},
year = {2025},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.14401},
url = {https://doi.org/10.1002/jsfa.14401}
}RIS
TY - JOUR TI - Psyllium-enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion. AU - Khramova DS AU - Vityazev FV AU - Zueva NV AU - Chistiakova EA PY - 2025 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.14401 UR - https://doi.org/10.1002/jsfa.14401 ER -
APA
DS, K., FV, V., NV, Z., & EA, C. (2025). Psyllium-enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.14401
Source records
- pubmed · retrieved 2026-09-26T02:07:50.893Z