Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification

by Bonto, Aldrin P., Tiozon, Rhowell N., Rojviriya, Catleya, Sreenivasulu, Nese, Camacho, Drexel H.
Published 2020

Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

by Alhambra, Crisline Mae, de Guzman, Maria Krishna, Dhital, Sushil, Bonto, Aldrin P., Dizon, Erlinda I., Israel, Katherine Ann C., Hurtada, Wilma A., Butardo, Vito M., Sreenivasulu, Nese
Published 2019