The researchers studied replacing wheat flour with rice and cassava flour in tempura mixes. They used a Mixture Design approach with three factors: rice flour, wheat flour, and cassava flour ratios. Results showed that adding cassava flour decreased product expansion and crispiness but increased oil absorption. Rice flour increased crispiness and texture, with the maximum amount being 58%. Adding soy protein and egg albumen improved texture, with soy protein being more effective. Modified rice flour also improved texture at different levels.