Rice is one of the major cereal crops that act as an attractive material for the manufacture of
ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals …

In the current century, consumers are more concerned about the quality and safety of food.
They are focusing more on high nutritional value, tasty, and visually appealing food items …

Processing bread wastes constitutes a major problem for most bakeries. They are generally
processed into “bread crumbs” and used in breading formulations. The aim of the study was …

The present research studies the impact of apparent amylose content (AAC) on the quality of
fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by …

Fortified rice kernels (FRK) have emerged as innovative fortified product containing
essential minerals and vitamins. Broken rice flour and micronutrient premix containing iron …

Starches are added macronutrients in aquafeeds to act as binders and provide inexpensive
digestible energy to aquatic animals. These qualities can be further enhanced through …

Recently, extruded rice as a functional ingredient has been a hot area of research in food
processing. In this study, extruded rice with purple sweet potato (ERPSP) was prepared …

The inclusion of new ingredients in fish feed can affect the physical quality of the pellets. In
order to study the effect of the addition of microalgae on the physical properties of the …

Using crushed indica rice flour as the main raw material, after adding blueberry residue
powder, the indica rice puffed powder containing blueberry residue (IREPBR) was obtained …

The purpose of the investigation was to study the effects of the ratio of wheat flour and
cassava and extrusion process parameters on the physical qualities of low-starch content …