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

Figure 5.

Figure 5

Scatterplot of (A) water-extractable arabinoxylan content (WE-AX) and (B) arabinose to xylose (A/X) ratio according to specific mechanical energy (SME). Data points are coloured according to moisture content during extrusion-cooking. Adjusted R2 and p-values were obtained using the simple linear regression of WE-AX and A/X ratio as a function of SME.