Professional Documents
Culture Documents
Brown, A., & Green, E. (2020). Innovations in Bread Snack Production Using
Rice. Journal of Culinary Science, 12(3), 45-58.
Chen, L., Smith, J. R., & Martinez, M. A. (2020). Nutritional Composition and
Health Benefits of Brown Rice. Nutrition Reviews, 68(7), 432-445.
Cowie A.P. (1990). Oxford advances learner’s dictionary Great Britain: Oxford
University Press.
De Datta, S. K. (1981). Principles and practices of rice production. John Wiley &
Sons.
Garcia, S., Lee, K., & Johnson, R. (2021). Exploring Diversity in Snack Foods:
The Role of Rice. International Journal of Food Science, 25(4), 567-578.
Henry Smith, (2000). Know your commodities caterer and Hotelier management,
Ibadan Nigeria Publisher Ltd.
Jones, E., Miller, L., & Lee, S. (2021). Bread Snacks with a Twist: Incorporating
Rice for Flavor and Texture. Snack Foods International, 15(1), 10-16.
Miller, L. B., & Lee, S. J. (2023). Creating Innovative Snacking Experiences with
Rice-Infused Treats. Food Innovation Journal, 7(2), 75-82.
Smith, R. J., & Dilday, R. H. (2011). Rice production technology in the United
States. In Advances in research on rice in the United States (pp. 45-61). American
Society of Agronomy.
Thompson, H., White, L., & Wang, C. (2017). Carbohydrate Sources and Blood
Sugar Management: A Comparative Study on Rice and Other Grains. Journal of
Nutrition Science, 5, e32.
Wang, C., & Smith, J. (2018). Trace Minerals in Rice and Their Contribution to
Nutritional Value. Minerals in Food, 12(2), 98-110.
White, L. G. (2018). Rice: A Blank Canvas for Snack Innovation. Snack Trends
Magazine, 22(6), 42-49.