[1]
N. F. M. Shaharom, L.-J. Seow, A. Yusoff, and E.-K. . Seow, “Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles”, jftr, vol. 10, no. 3, pp. 75–92, Oct. 2023.