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© The Author(s) 2015. Published by Science and Education Publishing. Table 4. Colour evaluation of sausage samples formulated with different levels of rice flour L* a* b* Control 72.65±0.20b 3.92±0.08a 7.01±0.13a RF2% 72.45±0.34b 3.85±0.15a 7.03±0.26a RF4% 72.37±0.31b 3.83±0.11a 7.30±0.15b RF6% 71.71±0.20a 3.93±0.06a 7.40±0.14b a-b: Means in the same column with different superscripts are significantly different (p < 0.05). Jailson Pereira et al. Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 4, 216-222. doi:10.12691/jfnr-4-4-4 © The Author(s) 2015. Published by Science and Education Publishing.