Table 1. Water activity (aw) and the values of L*, a* and b* of the modified glutinous rice powder

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