Rubi Pekar

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Researchers look to rice for ‘clean label’ ingredients

by University of Arkansas System Division of Agriculture PIGMENTED WAXY RICE—Annegret Jannasch holds a dish of pigmented waxy rice, which research is showing to aid in strengthening starch. Credit: University of Arkansas System Division of Agriculture/Ariel Romero Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical

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