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. 2020 Jun 1;9(6):711. doi: 10.3390/foods9060711

Figure 4.

Figure 4

Figure 4

Penetration and compression tests results for the three analyzed matrices: comparison of the penetration force and the relevant strain % (A) and the slope after the peak (B) for the penetration test, and of the elastic modulus (C) for the compression test between samples after 17 h swelling and 1 h cooking.