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. 2019 May 14;7(6):2113–2122. doi: 10.1002/fsn3.1054

Figure 2.

Figure 2

Extensographic properties of composite dough supplemented with PEP at various levels. Dough samples were rested for 45, 90, and 135 min, respectively. (a) area, (b) maximum resistance, (c) extensibility, and (d) ratio between resistance and extensibility