Fig. 1. Appearance of rice porridge containing different viscosity agents at step II (at 60℃).
Fig. 2. Viscosity of rice porridge with different viscosity agents at 90-95℃ (A) and at 55-60℃ (B).
Table 1. Addition ratio of each grain powder based on the viscosity of porridge containing commercial thickener
Table 2. Pasting properties of grain powder
Table 3. Color properties of rice porridge with different viscosity agents at 60℃
Table 4. Sensory properties of rice porridge containing different viscosity agents at step II viscosity
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