Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content
Abstract The aims of this study were to establish a standardized preparation protocol and develop an improved formula for “thong ake,” a traditional Thai sweetened rice–egg yolk cake. The ingredients of the dessert consisted of blended rice flour and cassava starch (30%), coconut milk (30%), sugar (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-02-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00325-6 |