Nutritional Properties, Bioactive Compounds, Antioxidant Activities, and Consumer Acceptance of Butter Cake Enhanced with Sangyod Rice (Oryza Sativa L.) Flour

    Chaiyasit Punfujinda, Apidech Pongprajak, Amornrat Anunvrapong, Sawai Boukaew, Krittin Chumkaew
    Studysummary In this study, substituting Sangyod rice flour for wheat flour in butter cakes improved nutritional profiles and maintained sensory qualities, with 50% substitution showing the best balance, supporting local agriculture and potentially leading to healthier bakery options.
    Automatically generated from the study's abstract, not written by a person, and not a review of the full paper. Not medical advice or a treatment recommendation. Read the original study, and consult a qualified healthcare professional before changing treatment. Full disclaimer
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