Journal of Food Quality / 2019 / Article / Fig 3

Research Article

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Figure 3

Effects of supplementation with different levels of oat fiber and tempering moisture contents (%) on total dietary fiber (TDF) and cellular antioxidant activity (CAA) of the collets made from oca flour.