3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage
Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2666833524002405 |
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