Table 2 Moisture contents and pH of rice cake (Backsulgi) added with different concentrations of L. plantarum CGKW3 by spray-dr ied powder

Samples1)	Moisture content (%)	pH
NTS	34.84±0.04^b2)	6.13±0.01^b
Con	30.68±0.40^d	6.17±0.01^a
LP-B10	33.39±0.31^c	5.86±0.01^c
LP-B20	34.54±0.15^b	5.64±0.01^d
LP-B30	36.70±1.10^a	5.46±0.01^e

NTS, rice flour 100%; Con, spray-dried rice flour 100%; LP-B10, add with rice flour included L. plantarum CGKW3 by spray-drying 10%; LP-B20, add with rice flour included L. plantarum CGKW3 by spray-drying 20%; LP-B30, add with rice flour included L. plantarum CGKW3 by spray-drying 30%.
Means±SD (n=3) within each column (a-e) followed by the same letter are not significantly different (p<0.05).