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2021•Food HydrocolloidsOpen access

Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

Ana Teresa Noguerol, Marta Igual, M. Jesús Pagán

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Key concepts: Swelling capacity, Psyllium, Absorption of water, Plantago ovata, Chemistry, Rheology, Solubility, Swelling

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