Physicochemical and Structural Characteristics of Rice and Mushroom Protein-Based Meat Analogue Developed Using Steaming Process
Impact of micronutrient fortification on the functional and morphological properties of Cold-Extruded rice analogues
Causes of high water losses from irrigated rice fields: field measurements and results from analogue and digital models
The addition of partially pregelatinized sago starch and red rice–sago fibre mixture on the functional properties of sago analogue rice produced through extrusion
