Table 2 Temperature and pasteurization time influence on product viscosity of rice milk.

5

4.32 ± 0.06^a1

3.90 ± 0.23^b1

3.49 ± 0.12^c1

3.26 ± 0.03^d1

10

4.10 ± 0.11^a2

3.58 ± 0.07^b2

3.29 ± 0.08^c2

3.07 ± 0.02^d2

15

3.88 ± 0.07^a3

3.32 ± 0.07^b3

3.13 ± 0.06^c3

2.92 ± 0.14^d3

20

3.65 ± 0.14^a4

3.14 ± 0.06^b4

2.99 ± 0.04^c4

2.67 ± 0.20^d4