Table 4. Expansion ratio (ER), specific volume (Vsp), and failure strength of floury rice powder (FRP) and FRP-starch (ST) mixtures
| Source | ER (%) | Vsp (mL/g) | Failure strength (N) |
| 3-Point bending | Compression |
| FRP | 343.1±10.1b | 4.2±1.3d | 8.0±1.1ab | 40.9±10.0b |
| FRP-ST mixture | Waxy corn | 399.6±32.0a | 8.9±0.9c | 9.0±0.9ab | 24.6±6.0c |
| Normal corn | 387.6±24.5a | 10.8±0.6a | 9.1±1.7ab | 25.0±5.8c |
| Hi-amylose corn | 389.0±24.4a | 11.1±0.9a | 6.2±0.6bc | 24.7±3.9c |
| Wheat | 338.6±13.4b | 8.4±1.0cd | 10.2±2.7a | 33.2±6.1b |
| Tapioca | 382.2±12.8a | 9.4±0.8bc | 6.9±1.7bc | 41.4±5.6b |
| Potato | 337.6±16.5b | 7.0±1.0d | 8.1±1.5ab | 54.2±8.2a |
Mean values of three replicate measurement; values sharing the same lowercase letters are not significantly different at p<0.05.