Figure 2. Water absorption index of the modified glutinous rice powder (Remark: Different letters indicated a statistically significant difference between the mean (p≤0.05))

From

Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice

Orawan Oupathumpanont, Sopida Wisansakkul

Journal of Food and Nutrition Research. 2021, 9(7), 375-381 doi:10.12691/jfnr-9-7-8