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. 2022 Jul 12;11(14):2067. doi: 10.3390/foods11142067

Table 9.

The primary parameters of the lupin flour composites.

Samples WA (%) ST (min) C1 C2 C3 C4 C5 α (nm/min) β (nm/min) γ (nm/min)
WF 55.8 9.52 1.19 0.54 2.037 1.86 3.29 −0.07 0.31 −0.05
WFL10 60.0 6.62 1.12 0.46 1.74 1.69 2.82 −0.06 0.30 −0.002
WFL20 64.5 5.68 1.12 0.41 1.56 1.52 2.49 −0.06 0.43 −0.02
WFL30 62.2 5.47 1.18 0.41 1.27 1.42 2.30 −0.07 0.19 −0.03