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. 2020 Jun 3;9(6):727. doi: 10.3390/foods9060727

Figure 2.

Figure 2

Sugar content of almond skin flours obtained from Turrón coproducts. For the same compound, bars followed by different lowercase letter are significantly different (p < 0.05) according to Tukey’s Multiple Range Test. For the same almond skin bars followed by different capital letter are significantly different (p < 0.05) according to Tukey’s Multiple Range Test.