Open AccessUtilization of Psyllium Husk Powder as a Dietary Fiber Source for Improving the Quality of a Processed Turkey Product
Author(s) -
T. Harper,
Andrew D. Clarke
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.065
Subject(s) - food science , husk , ingredient , psyllium , dietary fiber , fiber , bran , mathematics , chemistry , flavor , moisture , materials science , raw material , composite material , botany , organic chemistry , biology