Fig. 3From: Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beansThe pasting curve of control and pre-gelatinized varieties kidney bean flours. (RR, RC, and RS stand for Red Rajma, Rajma Chitra, and Rajma Sharmili, respectively, followed by C, MW and WB stand for Control, Microwave, and Water bath treatment, respectively)Back to article page