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Figure captions:
Fig. 1. Scanning electron microscopy (SEM) images of the flours from walnut kernel with roasting and steaming treatment. A: untreated walnut kernel flour; B-D: walnut kernel treated by steaming for 15, 20 and 30 min, respectively; E-G: walnut kernel treated by roasting for 15, 20 and 30 min, respectively.
Fig. 2. The rheology properties of the walnut kernel flours with roasting and steaming treatment. A: Plots of storage modulus G′; B: Plots of loss modulus G′′; C: viscosity.
Fig. 3. The determined digestibility (%) curves of walnut kernel flours with roasting and steaming treatment during (A) gastric digestion and (B) intestinal digestion.
Fig. 1.