Figure 4. Simultaneous TG and DTA curves of: (a) Brown rice uncooked, m = 6.948 mg; (b) Brown rice with CV method, m = 6.217 mg; (c) Brown rice with RC method, m = 6.316 mg; and (d) Brown rice with ST Method, m = 6.037 mg

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