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. 2022 Jan 6;27(2):355. doi: 10.3390/molecules27020355

Figure 2.

Figure 2

(A) Weight gain [%] and (B) cooking losses [%] obtained for pasta samples. C—control (semolina pasta); P3, P5, P7, P10—pasta samples with 3, 5, 7, 10 percentage replacement of semolina flour with spirulina powder. The values represent means ± standard deviation (n = 3). The values in a row with different letters (a, b) are significantly different (p < 0.05).