Table 1.
Color values of Injeolmi by steamed rice powder temperatures at addition of wheat flour.

Storage Temp. (°C)	Storage period (days)	Color value	Control	Wheat flour added dough temp. (°C)
				55	75	95
				4	0	L	94.10±0.881)b	94.24±1.91b	96.06±0.60a	94.65±1.04b
a	-0.40±0.05b	-0.26±0.07a	-0.29±0.03a			-0.30±0.06a
b	15.62±0.32c	16.36±0.26ab	16.76±0.63a			15.95±0.22bc
7	L	90.16±0.28c	96.07±1.50a		92.02±1.16b	90.73±1.03bc
	a	-0.37±0.10bc	-0.43±0.12c		-0.31±0.14ab	-0.26±0.08a
	b	9.76±1.13c	16.67±0.91a		12.89±1.07b	9.25±1.65c

Means±SD.
Means in column of different superscripts are significantly different at 5% significance level by Duncan's multiple range test.