The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.
- DOI
- 10.1007/s00217-022-04063-2
- Published
- 2022
- Container
- European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s00217-022-04063-2,
title = {The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.},
author = {Noguerol AT and Larrea V and Pagán MJ},
year = {2022},
journal = {European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A},
doi = {10.1007/s00217-022-04063-2},
url = {https://doi.org/10.1007/s00217-022-04063-2}
}RIS
TY - JOUR TI - The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. AU - Noguerol AT AU - Larrea V AU - Pagán MJ PY - 2022 JO - European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A DO - 10.1007/s00217-022-04063-2 UR - https://doi.org/10.1007/s00217-022-04063-2 ER -
APA
AT, N., V, L., & MJ, P. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.. European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. https://doi.org/10.1007/s00217-022-04063-2
Source records
- pubmed · retrieved 2026-09-27T15:55:31.744Z