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. 2024 Dec 6;29(23):5771. doi: 10.3390/molecules29235771

Figure 2.

Figure 2

Reduction levels of total microorganism ((a) log10 CFU/g) and Y&M ((b) log10 CFU/g) counts for hot-air-dried and freeze-dried SP flours from the three studied varieties compared to the raw material. Vertical bars denote 0.95 confidence intervals. Means sharing letters are not significantly different; different letters indicate p < 0.05 (Tukey).