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. 2020 May 29;10(6):1043. doi: 10.3390/nano10061043

Figure 5.

Figure 5

Quality parameters of durum wheat. Vitreousness of 48 split kernels (a). Percentage of hard vitreous kernel (b) and protein content (c) for the three treatments. Data are expressed as average with the corresponding standard error as bars (n = 3). Different letters indicate significant differences between the treatments (p ≤ 0.05).