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. 2020 Jun 15;12(6):1349. doi: 10.3390/polym12061349

Figure 3.

Figure 3

Specific loaf volume profiles of fresh and frozen bread doughs formulated with Aamyl and Exyl. (A) FSDB; (B) FZDB. The values with different letters (a,b,c,d) are significantly different at p < 0.05 within a clustered group of both panels A and B.