https://www.selleckchem.com/pr....oducts/tauroursodeox
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants use
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