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Open access Sep 2026

Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation

This study aimed to develop functional gummies enriched with protein from fully ripe (RRP) and green (GRP) Khao Dawk Mali 105 rice. Water in the standard formulation was replaced with protein extracts at 20–100% levels. The final protein content was significantly increased with increasing protein substitution, with a m...

Tarathep Siripan, Hua Li, S. Siriamornpun · 0 citations

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