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Influence of chia on the physicochemical and sensory properties of a rice milk puddingInfluencia de la chía en las propiedades fisicoquímicas y sensoriales de un postre preparado a base de arroz
(Universidad Autónoma del Estado de Hidalgo, 2016)
Potencial das bebidas vegetais com ênfase a base na utilização de arroz: uma revisão
(Universidade Federal de UberlândiaBrasilEngenharia de Alimentos, 2022)
Arroz doce fortificado com Fe e Zn, tiamina e ácido fólico (Ultra Rice ® ): da formulação à biodisponibilidade de Fe em ratos WistarRice-based fortified dessert with Fe, Zn, thiamine and folic acid (Ultra Rice ® ): from formulation to iron bioavailability in rats Wistar
(Universidade Federal de Viçosa, 2017)
Planificación estratégica de la leche de arroz "Rice Milk"
(QUITO/UIDE/2004, 2019)
Elaboração e caracterização da bebida a base de arroz com chocolate
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-17)
The vegetable drinks are characterized as soluble beverages, which are not present in animal fat and lactose, are considered sources of minerals. By unfamiliarity with the product to drink rice is still not too consumed ...
Rice Blast in Puerto RicoTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1978)
Study of the influence of the application of ultra-high pressure homogenization (UAPH) and [Ca ++ ] on the stability of rice milkInfluencia de la aplicación de ultra alta presión de homogeneización (UAPH) y de la [Ca++] en la estabilidad de la leche de arroz
(Laboratorio Tecnológico del Uruguay - LATU, 2012)
Multiple mycotoxin exposure of infants and young children via breastfeeding and complementary/weaning foods consumption in Ecuadorian highlands
(2018)
The dietary exposure to mycotoxins in Ecuadorian children aged 0–23 months (320 rural and 603 urban) was evaluated based on the intake of breast milk and staple cereals used as complementary/weaning foods. A probabilistic ...