Table 3. Thermal properties of rice flours

Varieties (Rice)	1To (°C)	2Tp (°C)	3Tc (°C)	4ΔH (J/g)
Ilmibyeo	64.44±4.23b	73.87±0.15c	95.15±0.06a	6.3±1.26a
Mimyeon	72.82±0.06a	79.68±0.08b	95.15±0.11a	6.13±0.33ab
Saegoami	61.87±0.2b	71.13±0.18d	95.15±0.02a	4.63±0.94bc
Dodamssal	71.64±0.49a	82.10±0.16a	95.27±0.14a	4.52±0.31c

To: onset temperature,
Tp: peak temperature,
Tc: comclusion temperature,
ΔH: gelatinization enthalpy of rice starch flours
Values with same letter in a column are not significantly different (p<0.05).