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Fig. 2 | Rice

Fig. 2

From: Genetic Background Negates Improvements in Rice Flour Characteristics and Food Processing Properties Caused by a Mutant Allele of the PDIL1-1 Seed Storage Protein Gene

Fig. 2

Rice flour milling and food processing characteristics. a Damaged starch content, starch granule diameter, and electricity consumption; means of data from 2013 to 2018. b Bread-making properties; scale bars indicate 5 cm. c Sponge cake properties; scale bars indicate 1 cm. d Sensory testing of rice noodles. Asterisks indicate significant difference between the parental and the esp2 lines at P < 0.05 (*) and < 0.01 (**). Cultivar abbreviations as in Fig. 1

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