ArticleRSC advances2018
Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties.
Article in RSC advances, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed, 35 citations in OpenAlex.
- Global soybean trade dynamics: Drivers, impacts, and sustainability.Innovation (Cambridge (Mass.)) · 2026Review
- Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties.Foods (Basel, Switzerland) · 2025Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack.Journal of food science · 2025Article
- A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.Antioxidants (Basel, Switzerland) · 2023Review
- Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.Foods (Basel, Switzerland) · 2023Article
- Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents.Frontiers in nutrition · 2022Article
- The sensory, physical and nutritional quality profiles of purple sweet potato and soy-based snack bars for pregnant women.Journal of public health research · 2021Article
- Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats.Food & nutrition research · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly. However, the factors of quality and bioavailability are still the major constraints to its development. In this study, soybean dietary fiber (DF) and protein fortified rice grain were prepared
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.