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. 2021 Jul 15;10(7):1639. doi: 10.3390/foods10071639

Figure 1.

Figure 1

Graphical representation of results from GlutoPeak analysis using baker’s flour (BF), wholemeal flour (WMF), brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG). SF and HF denotes “source of fibre addition level” and “high in fibre addition level”, respectively.