Development and evaluation of low-calorie strawberry jam enriched with psyllium husk: A functional ingredient approach

A. A. Baioumy; F. A. Abdeldayem; T. T. Abdelfattah; M. M. Aziz; R. R. Hamed; Ya. H. Yousef; T. G. Abedelmaksoud

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Baioumy A.A., Abdeldayem F.A., Abdelfattah T.T., Aziz M.M., Hamed R.R., Yousef Ya.H., Abedelmaksoud T.G. Development and evaluation of low-calorie strawberry jam enriched with psyllium husk: A functional ingredient approach. Food systems. 2025;8(4):576-582. https://doi.org/10.21323/2618-9771-2025-8-4-576-582

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Food systems

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