Skip to main content
. 2021 Dec 10;10(12):3078. doi: 10.3390/foods10123078

Figure 3.

Figure 3

Crumb firmness (A) and specific volume (B) of bread prepared with 12% TcR, TcT, CvR, CvT, MgR or MgT and the control bread (100% wheat). Data are mean values of two independent baking trials with three small breads each (n = 6). Bars sharing the same letter are not significantly different (p > 0.05).