. 2011 May 28;50(4):655–666. doi: 10.1007/s13197-011-0400-6

Table 4.

Properties of CRR and ICRR

Sample	DG (%)	BD (g/ml)	WSC (%)	WSP (%)	α-Amylase Sensibility(g reducing sugar/g)	WAI (g/g)	HR (%)	Hardness (g)	Adhesive (g)
Control	63.6 ± 1.12	0.71 ± 0.021	11.98 ± 0.146	2.52 ± 0.055	380.4 ± 2.63	4.61 ± 0.063	250 ± 1.25	159.05 ± 0.84	−0.93 ± 0.011
CRR	71.9 ± 1.25	0.63 ± 0.019^a	12.64 ± 0.153^a	2.16 ± 0.053^a	391.6 ± 2..91^a	4.89 ± 0.071	268 ± 1.61^a	138.43 ± 0.58^a	−0.99 ± 0.013^a
ICRR	93.3 ± 1.21^a	0.51 ± 0.018^a	12.83 ± 0.156^a	2.18 ± 0.049^a	400.3 ± 2.73^a	5.32 ± 0.072^a	296 ± 1.36^a	131.69 ± 0.73^a	−0.94 ± 0.012

^aMeans significant differences compared with control (p ≤ 0.05)