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. 2021 Aug 20;10(8):1931. doi: 10.3390/foods10081931

Figure 1.

Figure 1

(a) Elasticity of spinach pasta, (b) Elasticity of red cabbage pasta, (c) Firmness of spinach pasta, (d) Firmness of red cabbage pasta. SJ, SPU, SPO represent spinach juice, spinach puree, spinach pomace, respectively; RCJ, RCPU, RCPO represent red cabbage juice, red cabbage puree, red cabbage pomace, respectively; 1, 2, and 10 is the substitution level (g/100 g) based on the dry weight. C: control sample. Error bars present the standard deviation of replicates. The same letter mean values are not significantly different from each other (p > 0.05).