Figure 3. Adhesiveness as function of inulin content and the quantity of eggs

From

Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity

Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Jovana Brkljača, Aleksandra Jevtić-Vukmirović

Journal of Food and Nutrition Research. 2014, 2(4), 167-173 doi:10.12691/jfnr-2-4-6