3 citations
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February 2025 in “International Journal of Innovative Research and Scientific Studies” In this study, substituting Sangyod rice flour for wheat flour in butter cakes improved nutritional profiles and maintained sensory qualities, with 50% substitution showing the best balance, supporting local agriculture and potentially leading to healthier bakery options.
June 2026 in “International Journal of Innovative Science and Research Technology (IJISRT)” This study evaluated a natural, herbal-based powder formulation aimed at removing unwanted facial hair while promoting skin health, finding that the product was effective and well-suited for use based on physical properties and user feedback.
19 citations
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February 2023 in “Environmental and experimental botany” This review discusses the role of jasmonic acid and its conjugates in enhancing plant stress tolerance and balancing growth and defense mechanisms but provides no new experimental data.
1 citations
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March 2024 in “International Journal of Applied Pharmaceutics” This study found that varying the concentration of propylene glycol in rice water shampoo gel affects physical properties such as viscosity and foam height, without impacting organoleptic qualities or pH stability.
August 2025 in “International Journal for Research in Applied Science and Engineering Technology” In this study, rice water was reviewed as a cosmetic ingredient, highlighting its safety, stability, and possible benefits such as anti-inflammatory and anti-aging effects, as well as improvements in hair growth and skin hydration.