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. 2022 Feb 26;11(5):702. doi: 10.3390/foods11050702

Figure 3.

Figure 3

Hardness (N) (A) and time to break (s) (B) of crackers with 2% to 20% T. molitor flour incorporation. Results are expressed as mean ± standard deviation (n = 10). Different letters indicate significant differences (p < 0.05) between different concentrations of T. molitor.