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. 2023 Apr 26;60(8):2193–2203. doi: 10.1007/s13197-023-05746-8

Fig. 4.

Fig. 4

Surface mould growth on the produced breads containing spontaneous fermented quinoa (SFQ), controlled fermented quinoa (CFQ), non-fermented quinoa (NFQ) and red lentil (RL) powder (as alone or in combination) compared to the control sample (Ctrl) and calcium propionate added bread (CP) after 7 days of incubation at 25 °C in zip-lock plastic bags