Nutritional Properties, Bioactive Compounds, Antioxidant Activities, and Consumer Acceptance of Butter Cake Enhanced with Sangyod Rice (Oryza Sativa L.) Flour
February 2025
in “
International Journal of Innovative Research and Scientific Studies
”
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.
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