Figure 2. Syneresis percentage of sweet potato flour (SPF), glutinous rice flour (GRF) and composite gluten-free flour fortified with BMP and inulin, stored.

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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 Abdellatief A. Sulieman et al. Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (Agaricus bisporus) Powder and Inulin. Journal of Food and Nutrition Research, 2017, Vol. 5, No. 8, 614-621. doi:10.12691/jfnr-5-8-12 © The Author(s) 2015. Published by Science and Education Publishing.