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. 2022 Jun 16;11(12):1772. doi: 10.3390/foods11121772

Figure 1.

Figure 1

The effect of stewing time (0, 30, 60 and 120 min) on the texture. (A) for springiness; (B) for hardness (g); (C) for chewiness; (D) for gumminess. All values are means ± SE. a–d Different letters indicate significant differences among treatments (p < 0.05).