Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties.
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DOI: 10.1111/1750-3841.17592
Abstract: Along with dairy allergic/intolerant and vegetarian/vegan individuals, flexitarian consumers contribute to the market for plant-based milk alternatives. Niche pigmented (purple and red) and/or aromatic (aromatic brown and white) rice varieties were used to formulate ricemilks,… read more here.
Keywords: rice; sensory analysis; pigmented aromatic; ricemilks made ... See more keywords