Fig. 2.
Thawing loss of Korean rice cakes(Garedduk) according to thawing methods. a–dMeans with different superscripts in the same row are significantly different at p < 0.05 by Duncan’s multiple range test. NT (incubator, 25 °C), RWT (water bath, 25 °C), ST (HY-2004-L, Hanyang, Gyeonggi, Korea, 120 °C), PT (LC-81, L’equip, Gyeonggi, Korea, 120 °C), MWT (RE-551B, 2450 MHz, 200 W, Samsung, Gyeonggi, Korea), and SHST (oven 160 °C, steam 400 °C, DFC-240W, Naomoto, Osaka, Japan)