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. 2022 Jun 10;66:10.29219/fnr.v66.8472. doi: 10.29219/fnr.v66.8472

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© 2022 Miriam Marín-Sanz et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 4 — Principal components analysis (PCA). 1) First and second dimensions, 2) first and third dimensions, and 3) second and third dimensions plots of the (up) variables in a color gradient according to the contribution to the variability and supplementary variables in blue and (down) individual breads colored according the generic type they are sold. Variables Protein 1 and ppm contribute almost only to second dimension. Breads pointed with arrows, the lowest immunotoxic ones, are made of (1) 100% durum wheat and of (2) 40% tritordeum. Pct, percentage; Dim, dimension; contrib, contribution.