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. 2018 Apr 30;55(7):2641–2648. doi: 10.1007/s13197-018-3185-z

Fig. 1.

Fig. 1

Solubility of proteins from the various uncooked pasta samples in buffers of different dissociating capacity. Bars identified by the same letter in a given group are not significantly different (P ≤ 0.05)