Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000998 |