Journal of Chemistry / 2014 / Article / Fig 4

Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Figure 4

Layout of projections for the different parameters versus axes 1 and 2 of the unit circle for madeleines (a). Layout of projections for the different parameters versus axes 1 and 2 of the unit circle for mini croissants and buns (b).
936780.fig.004a
(a)
936780.fig.004b
(b)

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