Effect of instant jasmine rice coating combining spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

HIGHLIGHTS

• who: Niramon Utama-ang from the DivisionMai University have published the article: Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance, in the Journal: Scientific Reports Scientific Reports
• what: This study showed the beneficial effect of an edible coating containing S. platensis on the physicochemical, texture, and sensory properties of microwaveable instant rice.
• how: The effect of independent variables on the physicochemical properties texture properties and sensory analysis is presented in Table 1a-c respectively. Sensory acceptance responses CMC (%) Appearance Colour Seaweed aroma . . .
  

   

  

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