. 2020 Jun 24;9(6):828. doi: 10.3390/foods9060828

Table 5.

Computed bread crumb features.

Sample	Pores Density (1/cm²)	Mean Cell Size (mm²)	Pore Circularity (Adimensional)	Cell Area Fraction (%)
C	30.04 ± 1.77 ^by	0.30 ± 0.05 ^abx	0.26 ± 0.05 ^ax	27.12 ± 2.02 ^ax
M1	20.42 ± 1.55 ^a	0.20 ± 0.02 ^a	0.17 ± 0.03 ^a	30.46 ± 1.77 ^a
M2	35.60 ± 3.87 ^b	0.35 ± 0.04 ^b	0.16 ± 0.05 ^a	38.21 ± 7.80 ^a
M3	32.35 ± 1.03 ^b	0.32 ± 0.07 ^ab	0.20 ± 0.06 ^a	35.21 ± 4.54 ^a
One-way ANOVA p values
	p < 0.001	p < 0.05	ns	ns
W1	30.00 ± 4.07 ^y	0.30 ± 0.11 ^x	0.19 ± 0.06 ^x	35.13 ± 5.01 ^x
W2	19.06 ± 1.07 ^x	0.19 ± 0.05 ^x	0.29 ± 0.07 ^x	28.75 ± 3.23 ^x
W3	21.45 ± 0.91 ^x	0.22 ± 0.02 ^x	0.19 ± 0.03 ^x	30.42 ± 3.99 ^x
One-way ANOVA p values
	p < 0.001	ns	ns	ns

Milk containing samples: a and b, mean values in the same column followed by different letters are significantly different (p < 0.05); whey containing samples: x and y, mean values in the same column followed by different letters are significantly different (p < 0.05); ns: not significant. C—control sample, M1—12.5% milk, M2—25% milk, M3—50% milk, W1—12.5% acid whey, W2—25% acid whey, W3—50% acid whey.