Broccoli seed sprouts as a functional ingredient in gluten-free cake based on rice flour
Functional products rich in dietary fiber, antioxidants, and polyunsaturated fatty acids, significantly impact consumer health. This research aims to enhance gluten-free cake using broccoli sprout powder (BSP) in rice flour. Different levels of BSP (0, 5, 10, 15 and 20%) were added to rice flour, an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005037 |
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