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. 2020 Apr 16;7:46. doi: 10.3389/fnut.2020.00046

Figure 2.

Figure 2

(A) Moisture content at different times of storage in brioches control and added with DOF; (B) Fats content in brioches control and added with different quantity of DOF; (C) Proteins content in control brioches and with different quantity of DOF; (D) Glucose and starch content in control brioches and with different quantity of DOF; (E) Carbohydrates and starch content in control brioches and with different quantity of DOF; (F) Ash content in control brioches and with different quantity of DOF.