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. 2018 Sep 27;7(10):159. doi: 10.3390/foods7100159

Figure 3.

Figure 3

Total phenolic content (a) and ferric reducing antioxidant power (FRAP) (b) of Hom Nil rice flour (HN) and Hom Mali 105 rice flour (HM). The results are expressed as mean ± standard error of the mean (SEM), n = 3. The different letters denote statistically significant differences in mean values (p < 0.01).