Effect of the amount of wheat fiber on gel texture properties of wheat starch and mung bean starch.

All data represent the mean of two replicates. Mean ± standard deviation. Different letters in the same column are significantly different (p * WS, WSW-10, WSW-20, WSW-30, WSW-40 mean wheat starch and that with 10%, 20%, 30%, 40% wheat fiber, respectively; MS, MSW-10, MSW-20, MSW-30, MSW-40 mean mung bean starch and that with 10%, 20%, 30%, 40% wheat fiber, respectively.Effect of the amount of wheat fiber on gel texture properties of wheat starch and mung bean starch.