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. 2022 Nov 3;11(11):2178. doi: 10.3390/antiox11112178

Figure 2.

Figure 2

Crumb hardness [N] and gumminess during three days of storage for the experimental bread made with the formulation without (C) or with carrot (CA) juice ((A) hardness; (B) gumminess); beetroot (B) juice ((C) hardness; (D) gumminess); tomato (T) juice ((E) hardness; (F) gumminess). Points represent means ± standard deviation, (n = 6, for each bread type). The values within each type of bread marked with different letters are significantly different (p < 0.05).