Table 3.

pH values of the Gelvery breads produced in this study

Storage time	Traditional method	Infrared method
1st day	7.14 Aa	5.97 Ba
7th day	7.09 Aa	5.79 Ba
14th day	7.14 Aa	5.65 Ba

The capital letters in the same row are the comparison of cooking methods. There was no statistically significant differences between the same capital letters in the same row (p < 0.05). The lowercase letters in the same column are the comparison of storage time. Again, there was no statistically significant differences between the same lowercase letters in the same column (p > 0.05)