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. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738

Figure 4.

Figure 4

Scatterplot of (A) strong water-binding capacity of extruded wheat bran samples according to screw configuration used during processing. Data points are coloured according to last-barrel set temperature and (B) (left) extract viscosity according to screw configuration and (right) according to specific mechanical energy (SME). Data points are coloured according to moisture content during extrusion-cooking The triangles represent the median obtained by configuration.