Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5)
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5)
In the original version of this paper, published in Bioscience, Biotechnology, and Biochemistry, http://dx.doi.org/10.1080/09168451.2014.918493, Figures 1 and 2 were incorrect. They should be:
Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5)
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5)