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. 2021 Jan 25;58(7):2825–2833. doi: 10.1007/s13197-021-04978-w

Fig. 1.

Fig. 1

Microstructure of crackers from those of riceberry flour (RB) and wheat flour (WF) control. ac represented the surface of crackers incorporated with WF, RB50, and RB100, respectively. df represented the cross-section of crackers with the same formulations, respectively