Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Figure 3

Spectral absorption of cookies after 2 days of storage. WF = wheat flour; 1% = β-glucan added at 1% level to wheat flour cookies; 2% = β-glucan added at 2% level to wheat flour cookies; 4% = β-glucan added at 4% level to wheat flour cookies.