Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles
The purpose of the article is to go through how to make porridge and congee, how processing factors affect the physicochemical and nutritional qualities of porridge and congee, and how to fortify and replace functional components in instant porridge and congee. Nowadays, consumers are expressing an...
| Published in: | Journal of Food Technology Research |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Conscientia Beam
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85185931047&doi=10.18488%2fjftr.v10i3.3493&partnerID=40&md5=64f7aa71644eac43018075ebb11af4b1 |