Synergistic Influence of Thermal Expansion Regimes and Polysaccharide Binder Gradients on the Microstructural Cohesion, Oxidative Stability Indices, and Organoleptic Performance of Puffed Black Rice Nutraceutical Bars

Current Research in Nutrition and Food Science · Published 2026-06-01 · DOI 10.12944/crnfsj.14.special-issue-june.09

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Authors (7)

Angam Raleng, Atheisa Riamroi, Indu I, Punyakishore Maibam, Thameridus Bolwari Marak, Ningthoujam Manda Devi, Palmei Gaibimei

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Year

2026

Citation

Raleng, A., Riamroi, A., I, I., et al. (2026). Synergistic Influence of Thermal Expansion Regimes and Polysaccharide Binder Gradients on the Microstructural Cohesion, Oxidative Stability Indices, and Organoleptic Performance of Puffed Black Rice Nutraceutical Bars. Current Research in Nutrition and Food Science. https://doi.org/10.12944/crnfsj.14.special-issue-june.09

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