Tables index

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
  • Table 1. Water activity (aw) and the values of L*, a* and b* of the modified glutinous rice powder
  • Table 2. Physical, chemical, and microbial qualities of the modified glutinous rice powder
  • Table 3. Hardness of cooked Sao Hai rice
  • Table 4. The mean liking scores towards characteristics of Sao Hai rice cooked with the modified glutinous rice powder