Black rice contains many bioactive compounds with different functional properties.
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Black rice powder was used to replace wheat flour to make chiffon cake.
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Baked black rice chiffon cake has bioactive compounds and good antioxidant activity.
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Hedonic sensory results of control and 10%–60% substituted cakes were comparable.
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A successful and novel formulation of baked black rice chiffon cake is developed.
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