Figures & data
Table 1. The hardness levels of cooked rice grains at different storage (4°C) times.
Table 2. Gelatinisation properties of waxy rice flours.
Table 3. Pasting properties of waxy rice flours.
Figure 3. Scanning electron microscopy of cooked rice grains. a) zhenzhunuo gelatinised rice before storage. b) zhenzhunuo gelatinised rice stored at 4°C for 24 h. c) zaonuo5 gelatinised rice before storage. d) zaonuo5 gelatinized rice stored at 4°C for 24 h. e) zhennuo29 gelatinized rice before storage. f) zhennuo29 gelatinised rice stored at 4°C for 24 h. g) yj98 gelatinised rice before storage. h) yj98 gelatinised rice stored at 4°C for 24 h. Arrow indicates the cavity. Scale bar = 15 μm.
![Figure 3. Scanning electron microscopy of cooked rice grains. a) zhenzhunuo gelatinised rice before storage. b) zhenzhunuo gelatinised rice stored at 4°C for 24 h. c) zaonuo5 gelatinised rice before storage. d) zaonuo5 gelatinized rice stored at 4°C for 24 h. e) zhennuo29 gelatinized rice before storage. f) zhennuo29 gelatinised rice stored at 4°C for 24 h. g) yj98 gelatinised rice before storage. h) yj98 gelatinised rice stored at 4°C for 24 h. Arrow indicates the cavity. Scale bar = 15 μm.](/cms/asset/ce9fcda9-f23b-4bae-b9db-91f8fa25bbf4/ljfp_a_2230384_f0003_oc.jpg)
Table 4. Amylopectin chain length distribution of rice starches.