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. 2018 May 4;9:605. doi: 10.3389/fpls.2018.00605

FIGURE 6.

FIGURE 6

Processing quality characteristics of flour. (A) Wet gluten content (%). (B) Gluten spread (mm). (C) Zeleny sedimentation (ml). Values are the mean ± SD of 3 biological replicates per light treatment. The different letters indicate statistically significant differences at P < 0.05, using Tukey’s post hoc test.