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. 2023 Jun 9;12(12):2324. doi: 10.3390/foods12122324

Figure 3.

Figure 3

FTIR spectra of the chickpeas’ soaking (C−SW) and cooking (C−CW and “boiling” C−BW) waters (a); of the lentils’ equivalent extracts (L−SW, L−CW, and L−BW) (b); and of the Vivinal® GOS syrup (c). νOH and νCH2 denote the stretching vibrational modes of the OH and CH2 groups.