Journal of Food Quality / 2021 / Article / Fig 4

Research Article

Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Figure 4

α-Amylase hydrolysis of different rice flours by treatment methods. Values are mean ± SD. n = 3. Different small letters in the same items indicate a significant difference by Duncan’s range test () according to the treated method.

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