Category: Food science
Thermal treatments changed black wheat flour properties and digestibility
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in Food scienceStudy on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.
Psyllium is described as having multiple potential health benefits
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in Food scienceAnalysis of psyllium’s therapeutic effects on glucose, blood pressure, cholesterol, and gut microbiota composition, with implications for functional food development and disease management.
