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. 2016 Dec 14;11(12):e0168270. doi: 10.1371/journal.pone.0168270

Fig 3. Thiobarbituric acid-reactive substances (TBARS) and carbonyl content in pasta fortified with different tilapia flour levels during 21 days at 25°C.

Fig 3

PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. Results are expressed as means ± standard deviation (n = 3). Different lowercase letters indicate difference (p < 0.05) among formulations on the same day, and different uppercase letters indicate difference (p < 0.05) of means among storage days within the same formulation.