Journal of Food Quality / 2018 / Article / Tab 3

Research Article

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 3

Moisture values (%) in bread samples after baking.

SamplePan breadSpianata bread

4TC
4T5
4T10
4T15

48TC
48T5
48T10
48T15

Samples with different letters are significantly different at according to Duncan’s multiple range test.

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