Rice being explored as a 'clean label' thickener

Polyphenols and proteins from pigmented waxy rice are being explored as a natural alternative to modified starch, which could have future uses for cereals, pudding or pasta.

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Massachusetts ,United States ,Mariel Romero ,Annegret Jannasch ,Ya Jane Wang ,Institute Of Food Technologists ,University Of Arkansas ,University Of Arkansas System Division Agriculture ,University Of Arkansas Division Agriculture ,Agriculture National Institute ,Arkansas System Division ,Cereal Science ,Arkansas Division ,