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ijfs12224-sup-0001-FigureS1.TIFimage/tif2037KFigure S1. Optimal cooking time (a) and dried residue (DR) and total organic matter (TOM) values (b) of sample with different percentages of oat flour.
ijfs12224-sup-0002-FigureS2.TIFimage/tif2051KFigure S2. Increase of pasta weight as a function of cooking time for samples made up of different percentages of oat flour (a) and cross section photos of samples with 45% of oat flour taken at optimal cooking time (9 min) and overcooking (20 min) (b).
ijfs12224-sup-0003-FigureS3.TIFimage/tif2050KFigure S3. Increase of length (a) and ratio between diameter of cooked and uncooked pasta (b) of sample with different percentages of oat flour as a function of cooking time.
ijfs12224-sup-0004-FigureS4.TIFimage/tif2044KFigure S4. Ratio between cross section surface of uncooked and cooked pasta (a) and gelatinization degree (b) of sample with different percentages of oat flour as a function of cooking time.
ijfs12224-sup-0005-FigureS5.TIFimage/tif2046KFigure S5. Breaking strength (a) and deformability values (b) of samples added of different percentages of oat flour as a function of cooking time.
ijfs12224-sup-0006-TableS1.docWord document27KTable S1. Variance analysis of cooking index results for pasta with different percentages of oat flour.

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