| Samples |
Cooking Quality(*) |
| Cooking Time (min) |
Rehydration (%) |
Cooking loss (%) |
| 35 S 65 WN |
6.17C(0.29) |
184.20b(9.97) |
1.31c(0.12) |
| 40 S 60 WN |
9.83b(0.29) |
223.87a(9.89) |
1.64b(0.13) |
| 45 S 55 WN |
10.67a(0.29) |
231.01a(3.34) |
2.51a(0.10) |
All values are mean of three replications. Data in the parenthesis are standard deviation. Within the same column, the values with different letters are significant difference
at p < 0.05 by LSD test. |
