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. 2016 Aug 18;11(8):e0160371. doi: 10.1371/journal.pone.0160371

Fig 1. The freeze-thaw stability images of the GRS (A) and GRF (B) before and after dry heating.

Fig 1

GRS2 h, 4 h: the glutinous rice starch (GRS) pastes after dry-heat treatment at 130°C for 2, 4 h; GRF2 h, 4 h: the glutinous rice flour (GRF) pastes after dry-heat treatment at 130°C for 2, 4 h. Data represents results from at least three independent experiments and are expressed as mean values ± standard deviations. Different lowercase and capital letters in the same images are significantly different (p < 0.05).