at VRF than that of FPM. CV of head rice yield decreased from
11.2% at FPM to 5.7% at VRF an overall decrease of 49%. CV
of protein content of milled rice significantly decreased from
6.3% at FPM to 4.7% at VRF. However, palatability between
VRF and FPM measured by taste analyzer (MA-90B, Toyo,
Japan) did not differ. There was no difference in the CV of
palatability score between VRF and FPM.