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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans

Fig. 1

Graphical representation of functional properties (a) WAC and (b) OAC of control and pre-gelatinized varieties kidney bean flours. *Bars represent mean values. Letters a – f shows significant difference (p < 0.05) between treatments carried out at α = 5%; letters p–v show significant difference (p < 0.05) between different varieties at α = 5%)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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