Tables index

From

Comparative Analysis of Physicochemical and Pasting Properties between Traditional and High Yielding Rice Varieties of Bangladesh

Hossain Uddin Shekhar, M M Towhidul Islam, Md. Sharif Hossen

American Journal of Food Science and Technology. 2019, 7(6), 182-188 doi:10.12691/ajfst-7-6-3
  • Table 1. Moisture content (MC), water absorption index (WAI), water solubility index (WSI) and swelling power (SP) of all the rice varieties
  • Table 2. Amylose Content (AC), Gel consistency (GC) result and Protein content (PC) of different rice varieties
  • Table 3. Peak, trough, breakdown, final and setback viscosity of all the rice samples