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. 2021 Apr 1;10(4):742. doi: 10.3390/foods10040742

Figure 1.

Figure 1

The elastic recovery of gluten from dough containing coffee cherry pulp powder (CCPP). (a) Typical compression-recovery curve. (b) Means (columns with standard error bar) with the same letter are not significantly different (p < 0.05, Tukey).