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. 2020 Apr 13;57(10):3864–3873. doi: 10.1007/s13197-020-04418-1

Fig. 1.

Fig. 1

Weight increase (%) of biscuits samples during soaking time in semi-skimmed milk made with different type of baking agents (A, ammonium bicarbonate; B, cream of tartar; C, grape-based; D, baking powder). a–c Values followed by different letters within the samples differ significantly at P < 0.05 level