Figure 3. The diffractogram of rice samples: (a) Brown rice uncooked; (b) Brown rice CV method; (c) Brown rice with RC method; (d) Brown rice 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