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Formulation optimization and flavor characteristics of functional rice cake

ObjectiveTo develop a novel functional rice cake with enhanced nutritional value and improved flavor, achieving a health-conscious modification of traditional rice cake formulation.MethodsJaponica rice flour was used as the base substrate, supplemented with co-fermentation of plant lactic acid bacte...

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Principais autores: SHI Jiacheng, WU Yingying, SHEN Cunkuan, ZHANG Huien, YANG Hua
Formato: Artigo
Idioma:Inglês
Publicado em: The Editorial Office of Food and Machinery 2025-11-01
coleção:Shipin yu jixie
Assuntos:
flaxseed meal
chickpea meal
rice cake
functional food
gc-ms
Acesso em linha:http://ifoodmm.com/spyjx/article/html/202511018?st=article_issue
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