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. 2020 Apr 13;8(5):2445–2457. doi: 10.1002/fsn3.1534

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© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Rapid visco analyzer (RVA) profiles of brown Rondo rice (BRR) flours processed at various temperatures compared with white flour (Rondo) and commercial sample (CRF1, Rivland R100 and CRF3, and Remyflo R7‐150T) and precooked white flour (Remyflo R‐500‐P). Means (n = 3) not connected by same letter within each group of treatments are significantly different according to Tukey–Kramer HSD test at p < .05. WR sample means are designated by capital letters, and BRR sample means are designated by lower case letters