date:Jan 29, 2019
benefit from more protein.
We are now studying exactly how flours from this rice bakes differently than other rice flour, Utomo says. The interest in gluten-free baked products continues to grow. This will present another opportunity for rice growers to give people what they are looking for.
The next steps go in two directions, Utomo says. Because the original line is new to the market, marketing channels have to be put in place. In parallel, research for the next generation of high-protein ri