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. 2022 Apr 29;11(9):1306. doi: 10.3390/foods11091306

Figure 5.

Figure 5

Separated X-ray diffractograms of glutinous rice gel sample (A) and sweetened glutinous rice cake samples (B). GR-G-control, GR-G-1, GR-G-2, GR-G-3, GR-G-4 represented that rice gel samples after 14 days of storage at 4 °C, made of 0, 100, 200, 300, 400 pulses of 3 kV/cm PEF treated rice grains, respectively; GR-C-control, GR-C-1, GR-C-2, GR-C-3 and GR-C-4 represented that rice cake samples after 14 days of storage at 4 °C, made of 0, 100, 200, 300, 400 pulses of 3 kV/cm PEF treated rice grains, respectively. GR-G-control-Freshly Made represented the freshly made control rice gel sample.