Table 5.
Differential scanning calorimeter (DSC) thermal properties of the different types of rice flour using different grinding methods

Samples		Onset temperature (°C)	Peak temperature (°C)	End temperature (°C)	ΔH (cal/g)
Dry milled rice	Powdered type	62.84±0.20^d1)	69.49±0.15^e	75.26±0.20^e	2.05±0.12^c
	Soft type	66.09±0.22^a	74.06±0.19^a	80.60±0.64^a	1.71±0.13^d
	Hard type	64.35±0.05^b	71.77±0.26^c	78.59±0.08^c	2.07±0.09^bc
Wet milled rice	Powdered type	60.54±0.20^f	68.27±0.12^f	74.53±0.40^f	2.16±0.15^bc
	Soft type	63.51±0.52^c	72.50±0.25^b	79.80±0.35^b	2.31±0.33^ab
	Hard type	61.85±0.14^e	70.41±0.21^d	77.86±0.30^d	2.50±0.16^a

All the values are mean±SD, means with different superscripts in a column significantly differed (p<0.05) in Duncan’s multiple-range test.