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. 2017 Apr 26;54(7):2104–2114. doi: 10.1007/s13197-017-2650-4

Fig. 4.

Fig. 4

Textural parameters of bread crumbs: hardness, springiness, cohesiveness and resilience. Algarroba flour levels were 0% (control), 10% (W-A10), 15% (W-A15), 20% (W-A20) and 30% (W-A30). Different letters indicate significant differences among samples (p < 0.05)