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. 2019 Apr 10;7(5):1778–1785. doi: 10.1002/fsn3.1020

Figure 2.

Figure 2

Scanning electron microscopy micrographs of muffin crumb containing kimchi by‐product powder. (a) control muffin without KBP; (b) muffin with 1% dietary fiber; (c) muffin with 2% dietary fiber; (d) muffin with 3% dietary fiber; (e) muffin with 4% dietary fiber