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. 2017 Jun 13;7:3339. doi: 10.1038/s41598-017-03637-5

Table 2.

Textural profile of the gels prepared from rice flour. Different letter indicates significant difference (P < 0.05).

Hardness(g) Adhesiveness(g.s) Cohesiveness
CK 14.6cd −22.5ab 13.5c
RGD1 13.6d −22.5ab 12.4c
RGD2 14.1cd −22.3ab 12.9c
RGD3 18.7b −28.8c 17.2ab
RGD4 16.1b −23.1ab 15.0bc
RGD5 21.2a −31.5c 19.6a
RGD6 16.0c −24.9b 14.3c