The article discusses the potential of rice malt as an innovative ingredient in the food industry. As food scientists continue to explore and experiment with new sources and forms of sustenance, it begs the question: what other groundbreaking discoveries could they make in the realm of food technology? Could rice malt be just the tip of the iceberg when it comes to unlocking the full potential of natural ingredients? With the continued advancement of science and technology, the possibilities seem endless. The future of food science holds much promise, and it’s exciting to think about what other secrets nature may hold that could revolutionize the way we think about food.

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source: Phys.org