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. 2020 Jun 2;6:100093. doi: 10.1016/j.fochx.2020.100093

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© 2020 The Authors

This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

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Fig. 3 — Surface properties at the air–water interface of dough liquors derived from flour from NILs 7A:M () and 7A:H (). (A) Surface dilatational modulus (E) as a function of surface pressure and (B) surface tension as a function of time.

Inline graphic — Surface properties at the air–water interface of dough liquors derived from flour from NILs 7A:M () and 7A:H (). (A) Surface dilatational modulus (E) as a function of surface pressure and (B) surface tension as a function of time.