Enzymatic modification to improve the water-absorbing and gelling properties of psyllium

Food Chemistry

Volumn 82, Issue 2, 2003, Pages 243-248

  Yu, Liangli ^a   Perret, Jonathan ^a   Parker, Tina ^a   Allen, Kenneth G D ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Enzymatic modification; Fiber; Psyllium; Solid state enzyme reaction; Soluble fiber; Viscozyme L

Indexed keywords

ISPAGULA; POLYSACCHARIDE;

ARTICLE; DEVICE; ENZYME MODIFICATION; FIBER; FOOD; FRUIT HUSK; GEL; GRAVIMETRY; HARDNESS; PLANT; REDUCTION; SCANNING ELECTRON MICROSCOPY; SOLID STATE; STATISTICAL SIGNIFICANCE; SURFACE PROPERTY; WATER ABSORPTION;

EID: 0038617723     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00520-4     Document Type: Article

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