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. 2022 Aug 12;15:100428. doi: 10.1016/j.fochx.2022.100428

Fig. 1.

Fig. 1

Cross-sectional pore images of bread substituted by oats sprouted for different duration. A: 2D images of inner crumbs of bread, B: The same central sections segmented with global thresholding concerning the porosity detected (3 × 3 cm). WB represents the wheat bread, while WB + SO0–120 represents the bread with sprouting flour for 0–120 h, respectively.