https://www.selleckchem.com/pr....oducts/avelestat-azd
05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p less then 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.Strept
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