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. 2017 Sep 5;12(9):e0183657. doi: 10.1371/journal.pone.0183657

Fig 1. Water activity (aw) of pizza with different blends of dried carp fish powder and chickpea flour.

Fig 1

Values are means±SD (n = 3), mean represented as bar bearing the different superscript letter are significantly different (p<0.05).