Figure 2
Texture analysis parameters of lupin flours of different cultivars. Data are means of three replicates with standard deviations (SD). Pair-wise comparison by Post Hoc Tukey test, bars with alphabetic characters demonstrate significant differences (a P < 0.05 vs. Barlock; b P < 0.05 vs. Gunyidi; c P < 0.05 vs Jenabillup; d P < 0.05 vs. Jindalee; e P < 0.05 vs Jurien; f P < 0.05 vs. Mandelup; g P < 0.05 vs Luxor; h P < 0.05 vs Rosetta; i P < 0.05 vs WK388).
