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. 2020 Nov 3;58(11):4110–4117. doi: 10.1007/s13197-020-04872-x

Fig. 1.

Fig. 1

DPPH scavenging (a) and inhibition of linoleic acid peroxidation (b) of Yam-Curculigo pilosa composite flours. Y0CP, Control; Y1CP, 1% of yam flour was substituted by Curculigo pilosa; Y3CP, 3% of yam flour was substituted by Curculigo pilosa; Y5CP, 5% of yam flour was substituted by Curculigo pilosa; Y10CP, 10% of yam flour was substituted by Curculigo pilosa