Table 2.
Amylose contents of Injeolmi by steamed rice powder temperatures at addition of wheat flour.

Storage Temp. (°C)	Storage period (days)	Control	Wheat flour added dough temp. (°C)
			55	75	95
			4	0	4.13±0.061)b	5.10±0.00a	5.28±.0.40a	5.14±0.15a
7	12.43±1.10a	20.43±1.29b	19.80±1.07b	19.34±0.42b

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