Researchers look to rice for "clean label" ingredients | Bus

Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers may welcome, said Ya-Jane Wang, professor

Related Keywords

Arkansas , United States , Massachusetts , University Of Arkansas , Annegret Jannasch , Suresh Thallapuranam , Ya Jane Wang , Zeina Alraawi , Shanna Mcclung , Dale Bumpers College Of Agricultural , Institute Of Food Technologists , Fulbright College Of Arts , Dale Bumpers National Rice Research Center , Bioinformatics Research , Bumpers College , University Of Arkansas System Division Agriculture , Life Sciences , Agriculture National Institute , Arkansas Agricultural Experiment Station , Arkansas System Division , Dale Bumpers College , Sun Ok Lee , Cooper Chair , Fulbright College , Cereal Science , Local Business ,