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. 2022 Dec 20;12:22003. doi: 10.1038/s41598-022-26701-1

Figure 3.

Figure 3

Protein (a, b) and fat (c, d) content of bread, (a, c) gluten-free bread, (b, d) mixed wheat-rye bread; mean values in the same figure marked with different letters are significantly (α = 0.05) different.