Table 2. The pH and acidity of rice flour ‘Nuruk’ made with various fungal strains

Sample¹⁾	pH	Acidity
N1	4.96±0.01²⁾^c³⁾	1.60±0.07^d
N2	5.83±0.01^a	2.14±0.05^b
N3	4.37±0.01^d	2.13±0.02^b
N4	4.15±0.01^e	2.69±0.01^a
N5	5.15±0.01^b	1.81±0.02^c

N1, whited rice flour ‘Nuruk’ made with A. oryzae; N2, pigmented rice flour ‘Nuruk’ made with A. oryzae; N3, pigmented rice flour ‘Nuruk’ made with A. kawachii; N4, pigmented rice flour ‘Nuruk’ made with A. niger; N5, pigmented rice flour ‘Nuruk’ made with P. candidum.
All values are mean±SD.
Values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e).