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. 2019 Jun 30;11(7):1497. doi: 10.3390/nu11071497

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Transmission electron microscopic images indicate the effect of heat treatment on the prepared Idli rice product compared with the control Idli (No Heat Treatment) [58]. (a) The fine particle size of raw rice (Magnification at 100 μm); (b) heat-treated rice particles with increased starch content (Magnification at 100 μm); (c) the rough surfaces of the raw rice particles (Magnification at 200 μm); (d) heat-treated rice particles with increased starch show smooth surfaces (Magnification at 200 μm).