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. 2022 Oct 6;10(12):4345–4359. doi: 10.1002/fsn3.3027

FIGURE 3.

FIGURE 3

Effect of extrusion parameters, amount, and particle sizes of soybean hull fractions on springiness, and chewiness during storage, BB30 (non‐extruded sample with large‐sized fractions at 30%), BS20 (non‐extruded sample with small‐sized fractions at 20%), ES30 (extruded sample with small‐sized fractions at 30%), ES20 (extruded sample with small‐sized fractions at 20%), EB20 (extruded sample with large‐sized fractions at 20%), EB30 (extruded sample with large‐sized fractions at 30%), and W20 (control sample containing 20% wheat bran)