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. 2017 May 4;8:807. doi: 10.3389/fmicb.2017.00807

FIGURE 6.

FIGURE 6

Comparisons of the loaf specific volume (A) and crumb hardness (B) of control breads and breads with 1% addition of isolated levan produced at different pH conditions. Data are from three separated bakings. Different letters indicate significant differences among treatments (p < 0.05).