Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

Table 2

Textural properties of UBR and TBR.

	Hardness ()	Cohesiveness ()	Chewiness ()	Springiness (mm)
UBR	^a	^a	^a	^a
TBR	^b	^b	^b	^b

Note: All the data are expressed as deviations. Means with the different superscript letters in a row differ significantly ().