ArticleFood science & nutrition2023
Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam-mat freeze-dried tapai (fermented black glutinous rice) powder.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Vegan gummy candies with low calorie based on celery (Food science & nutrition · 2024Article
- Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam-mat freeze-dried tapai (fermented black glutinous rice) powder.Food science & nutrition · 2023Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam-mat freeze-drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%-40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (
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