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. 2021 Dec 10;10(12):3078. doi: 10.3390/foods10123078

Figure 1.

Figure 1

Farinograph dough stability time (a), water absorption (b); Extensograph maximum resistance to extension (c), extensibility (d) and rheometer maximum creep compliance (Jmax) and elastic recovery compliance (Je) (e). Data are mean values of duplicate measurements +/− standard deviation. Bars sharing the same letter are not significantly different (p > 0.05).