Figure 2. Syneresis percentage of sweet potato flour (SPF), glutinous rice flour (GRF) and composite gluten-free flour fortified with BMP and inulin, stored at 4 °C for 6 days (A = SPF and GRF; B = control and T₁, T₂, T₃ of both BMP and inulin). Error bars indicate standard deviations. Mean values, marked with different letters are significantly different

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Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (Agaricus bisporus) Powder and Inulin

Abdellatief A. Sulieman, Ke-Xue Zhu, Wei Peng, Muhammad Shoaib, Hayat A. Hassan, Hui-Ming Zhou

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