Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread

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DOI:10.1016/j.jcs.2026.104427
作者：Nan Wang ,?Jiayi Ding ,?Jiaxin Lu ,?Mingqi Huang ,?Jingting Zhang ,?Zhenni Li ,?Ning Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：High-level quinoa incorporation in whole wheat systems impairs product quality by disrupting the gluten network. This study demonstrates that psyllium husk gel (PHG) effectively counteracts

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