| Abstrakt: |
A recent study conducted by researchers at the Technical University of Cluj Napoca in Baia Mare, Romania, focused on enhancing the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The study found that crackers made with 100% added black rice flour had higher nutritional qualities compared to those made with only brown rice flour. The addition of black rice flour also affected the color of the crackers. The research concluded that these rice crackers could be a promising alternative to wheat flour as a gluten-free product, with favorable physicochemical and nutritional properties. [Extracted from the article] |
