Research Article
Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities
Table 4
Microbiological qualities of control wheat flour and -glucan incorporated cookies.
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The results are presented in the form of mean ± SD of replicates: ; the mean ± SD is followed by ; means with different letter in a column present significant () effect, according to 1-factor ANOVA, and the differences between the means were evaluated by DMR test. The level of significance was . = yeast/moulds; WF = wheat flour; TVC = total viable count. | ||||||||||||||||||||||||