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. 2023 Jul 25;12(15):2817. doi: 10.3390/foods12152817

Figure 2.

Figure 2

Photographs of bread loaves (upper) and central transversal slices (lower) of the final bread products baked with different replacement levels of FFP. (A): Bread-0, (B): Bread-5; (C): Bread-10, and (D): Bread-15. FFP: Fermented food product.