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. 2016 Feb 28;4(4):636–644. doi: 10.1002/fsn3.326

Figure 1.

Figure 1

Effects of hydrocolloids (CMC and HM pectin) and their interactive effect with emulsifiers (DATEM and LC) on the crumb firmness of composite cassava‐maize‐wheat breads during storage (23°C and 50% r.h.). Error bars indicate the standard deviation. Lc, lecithin.