Table 3.
Differential scanning calorimeter of rice flour that included Lactobacillus plantarum CGKW3 by a spray-drying process>

Samples1)	To 2) (°C)	Tp 2) (°C)	Tc 2) (°C)	ΔH2) (J/g)
Non	24.84	97.01	177.39	191.8
S10	25.22	89.26	168.29	128.9
S20	25.22	97.90	174.54	172.0
S30	25.22	99.01	177.77	196.2
S50	24.47	103.77	180.80	199.4

Non, spray-dried powder of 100% rice flour; S10, spray-dried powder of 10% rice flour included L. plantarum CGKW3; S20, spray-dried powder of 20% rice flour included L.CGKW3; S20, spray-dried powder of 20% rice flour included L. plantaruCGKW3; S20, spray-dried powder of 20% rice flour included L. plantarum CGKW3; S30, spray-dried powder of 30% rice flour included L. plantarum CGKW3; S50, spray-dried powder of 50% rice flour included L. plantarum CGKW3.
T_o, T_p, T_c indicate gelatinization onset, peak and completion temperatures, respectively; ΔH is designated as gelatinization enthalpy.