RICE CHEMISTRY AND FOOD SCIENCE

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                    [ArticleID] => 384507
                    [Title] => PhilRice develops red tapuy
                    [Summary] => 


PhilRice is now developing a new variant of its rice wine, locally known as tapuy, in response to current calls for healthier products in the market.


Researchers from the Rice Chemistry and Food Science (RCFS) Division of the Philippine Rice Research Institute are using local pigmented or colored varieties such as the unpolished purple rice grown in Palawan to produce a naturally reddish rice wine.  


                    [DatePublished] => 2007-02-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
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PhilRice develops red tapuy

February 11, 2007 - 12:00am

PhilRice is now developing a new variant of its rice wine, locally known as tapuy, in response to current calls for healthier products in the market. Researchers from the Rice Chemistry and Food Science (RCFS)...

Agriculture