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. 2022 Oct 28;9:1018456. doi: 10.3389/fnut.2022.1018456

FIGURE 2.

FIGURE 2

Changes in the functional properties of gluten sample. Solubility (A), WHC and OAC (B), EAI (C), ESI (D), storage modulus (E) and loss modulus (F). All of the samples were tested in triplicate, and data are expressed as mean ± SD of three independent experiments for all panels.