Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of <i>Tricholoma matsutake</i> powder and colored rice flour on baking quality and vol...

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Bibliographic Details
Main Authors: Yuyue Qin, Shu Wang, Haiyan Chen, Yongliang Zhuang, Qiuming Liu, Shanshan Xiao, Charles Brennan
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
cookie
<i>Tricholoma matsutake</i>
colored rice
baking quality
aroma
Online Access:https://www.mdpi.com/2304-8158/14/13/2182
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