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. 2012 Feb 29;51(8):1463–1472. doi: 10.1007/s13197-012-0642-y

Fig. 3.

Fig. 3

Gel texture properties (gel strength, rupture strength and adhesiveness) of starch isolated from wheat varieties Golubica (G) and Srpanjka (S) and modified with succinic acid/acetanhydride (SA) and azelaic acid/acetanhydride (AZA) mixtures in 4, 6 and 8%. Values are means of five measurements