Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

Table 2

Mean values of the four groups.

Group number	Group	DC 1	DC 2	DC 3
1	Long-grain white (steaming)	-69.82	66.33	12.08
2	Long-grain white (boiling)	-92.16	60.26	12.44
3	Parboiled (steaming)	-63.85	59.04	13.52
4	Parboiled (boiling)	-67.76	58.47	10.86