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. 2021 Mar 18;16(3):e0248790. doi: 10.1371/journal.pone.0248790

Table 6. Physical properties of raw materials and pasta samples.

Samples	WSI	WAI
Samples	% d.m.	%
Semolina	4.62^b±0.08	79.61^b±0.61
Hemp flour	9.37^a±0.03	133.55^a±1.83
Hemp cake	9.11^a±0.09	128.89^a±0.49
CON	6.94^e±0.04	131.84^f±3.93
HF-5	7.14^de±0.08	173.21^de±4.59
HF-10	7.63^abc±0.08	187.02^cd±2.53
HF-15	7.86^a±0.12	208.98^b±0.55
HF-20	8.00^a±0.14	235.09^a±2.30
HF-25	8.05^a±0.01	220.57^ab±3.82
HF-30	7.81^ab±0.04	205.34^bc±2.30
HF-35	7.71^ab±0.19	168.27^de±3.40
HF-40	7.66^ab±0.30	158.03^e±2.85
HC-2.5	7.07^e±0.11	170.07^de±3.09
HC-5	7.18^cde±0.05	176.61^de±3.43
HC-7.5	7.37^bcde±0.15	182.18^d±2.13
HC-10	7.61^bcde±0.05	184.87^d±1.43

CON–control sample. HF–hemp flour. HC–hemp cake. Means (n = 3) with different letters in the same column are significantly different (P < 0.05).