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. 2018 Oct 16;55(12):5064–5074. doi: 10.1007/s13197-018-3445-y

Fig. 2.

Fig. 2

Effect of aw on a moisture content, b peroxide value, c free fatty acid and d TBA values of optimized buckwheat chips. Asterisk values with different superscript at each day differ significantly (p ≤ 0.05)