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FilenameFormatSizeDescription
ijfs12179-sup-0001-FigS1.tifimage/tif538KFigure S1. Micrographs of the surfaces of the dry pastas from trials 1 (a), 2 (b), 4 (c) and 5 (d) with magnification of 9200 (left) and 91600 (right).
ijfs12179-sup-0002-FigS2.tifimage/tif63KFigure S2. Desirability graphs of the pasta (last line) as a function of optimal cooking time graphs (first line), loss of solids to the cooking water graphs (second line) and mass increase graphs (third line).

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