Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles
Noor Farisya Mohd Shaharom,
Lay-Jing Seow,
Anida Yusoff
et al.
Abstract:The purpose of the article is to go through how to make porridge and congee, how processing factors affect the physicochemical and nutritional qualities of porridge and congee, and how to fortify and replace functional components in instant porridge and congee. Nowadays, consumers are expressing an increase in desire for food products that are more nutritious, accessible, and natural without compromising on health objectives, flavors, or ingredients. Most significantly, these food products must aid consumers i… Show more
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