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. 2018 Mar 1;27(4):1075–1084. doi: 10.1007/s10068-018-0341-1

Fig. 2.

Fig. 2

Scanning electron micrographs obtained of cross sections of uncooked pasta samples (100x) at different tiger nut flour (0, 20 and 40%) and xanthan gum (0 and 1%) substitution levels. S: semolina pasta, TNF20 and TNF40: tiger nut pasta without xanthan gum, TNF20X and TNF40X: tiger nut pasta with 1% xanthan gum. G: gluten network. Arrows show voids