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Contrasting impacts of <i>Plantago ovata</i> fibre fractions on corn starch structure and digestibility.

Food Funct · 2025 · PMC12581016 · PMID 41178636

Europe PMCDOI
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a decreasing trendno p-value reported
CS showed no changes in peak viscosity (1346, 1328, and 1333 cP, at 95, 120, and 140 °C, respectively), but it had a decreasing trend in trough viscosity (1158, 606, and 457 cP at 95, 120, and 140 °C, respectively).

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