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. 2021 Jun 19;2021:2902335. doi: 10.1155/2021/2902335

Figure 4.

Figure 4

Comparative analysis on the crushing strength of pectin from various genotypes as disintegrants ((a) 5% w/w, (b) 7.5% w/w, and (c) 10% w/w) and a standard disintegrant using t-test. Values are mean ± SD (n = 6). p ≤ 0.05, ∗∗p ≤ 0.01, ∗∗∗p ≤ 0.001, ∗∗∗∗p ≤ 0.0001, and p > 0.05 not significant (ns).