Funding for this research was provided by:
Bill and Melinda Gates Foundation
RICE CGIAR Research Program
Department of Science and Technology, Philippines
Article History
Received: 26 April 2018
Accepted: 10 September 2018
First Online: 10 October 2018
Authors information
: RPC holds a PhD and work as a research scientist in the area of food science at International Rice Research Institute (IRRI). CJD completed MSc and worked in the area of texture and advance rheometry. NS holds a PhD and is employed as Head of Grain Quality and Nutrition Center at IRRI.
: The International Rice Research Institute currently does not have an Institutional Review Board. All participants in the sensory evaluation part of the study gave written consent prior to the sensory evaluation and had the option to terminate their participation at any point of the study. No minors participated in the sensory evaluation sessions.
: All subjects participated in sensory evaluation gave consent to publish the work.
: All Authors declare that they have no competing interests.
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