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Utilization of psyllium husk (plantago ovate) powder as a functional ingredient in a processed turkey product
(University of Missouri--Columbia, 2018)
and fiber levels and to also include a consumer taste panel. The second phase of this study involved using the Genesis R&D Food Formulation and Labeling Software to model a ground turkey product that would contain either 0, 1, 2, or 3 g of dietary fiber per...