Fig. 1.
Appearance of bread crust and bread crumb. a Bread with wheat (W) and 5% (E-5%), 7.5% (E-7.5%) and 10% (E-10%) Large eggplant flour. b Breads with wheat (W) and 7.5% of Baby (BE) and Large (LE) eggplant flours
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.