date:Dec 21, 2012
e not found in commercial puffed rice. In addition, the new puffed rice was crispier than commercial products, giving it a better crunch and taste.
Their study appears in ACS' Journal of Agricultural and Food Chemistry.
The report said that the new rice is suitable for consumption as breakfast cereals, snack food and as part of nutrition bars for school lunch programs.
The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to