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Introduction Rice milk is a form of dairy-free grain milk made from boiled rice. This is usually made from brown rice and remains unsweetened. Rice milk is popular among vegetarians, as it contains no by-products from animals. It is also common among lactose-intolerant people because it is dairy-free. Rice Milk […]
Published July 30 2020
Introduction of Rice Protein Most of us think of rice as a carbohydrate-rich diet. Yet rice also contains a significant amount of vegan, gluten-free protein. Rice protein is typically generated by treating brown rice with selected enzymes that separate the carbohydrates and protein. The protein can be extracted and results […]
Published July 25 2020
Introduction Brown rice syrup is sometimes referred to as rice malt syrup or maltose syrup. This is made by making brown rice boiled and exposed to natural enzymes. Converts the starches of the rice into sugars (maltose, maltotriose, and glucose), and then the resulting sweet liquid is boiled down and […]
Published July 20 2020
Introduction: On 31st December 2019, the first case of coronavirus was reported in the WHO office in China and from that day, the virus spread throughout the world like a wildfire and has affected millions of people of all ages. Doctors and researchers are continuously working to learn to come […]
Published July 15 2020
Tapioca starch, Corn starch and Potato starch are all types of thickeners which are being utilized as gluten-free or whole wheat flour substitutes. The starches are similar in their thickening function along with their neutral taste. However, there are various properties which set the starches apart from one another. Where […]
Published June 15 2020
