Figure 2. SEM images of four uncooked and cooked samples with steam methods. : (a): Black Rice uncooked; (b): Black Rice with ST Method; (c): Brown rice uncooked; (d): Brown rice with ST Method; (e): Berlian sae uncooked; (f): Berlian sae with ST method; (g): Slyp Super uncooked; (h): Slyp Super with ST Method

From

Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

Annis Catur Adi, Nila Reswari Haryana, Damar Rastri Adhika, Adi Suwandi, Heni Rachmawati

Journal of Food and Nutrition Research. 2020, 8(11), 638-645 doi:10.12691/jfnr-8-11-4