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. 2021 Jul 30;26(15):4641. doi: 10.3390/molecules26154641

Figure 3.

Figure 3

Crust and crumb appearance of the tested breads. The top row: bread supplemented with chestnut flour content from left to right 5, 10, 15, 30, and 50%. The bottom row: bread supplemented with coconut flour of content from left to right 5, 10, 15, 30, and 50%.