Impact on the Processing Characteristics, Antioxidant Capacity and Starch Digestibility of Glutinous Rice Flour Boba by Matcha
To improve the processing characteristics and nutritional quality of glutinous rice flour boba (GB), this study incorporated matcha (MT) into glutinous rice flour (GRF) to prepare MT-flavored glutinous rice flour boba. Based on a pre-experiment that determined the range of MT addition (0%, 1%, 2%, 3...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080314 |
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