Figure 3 | Scientific Reports

Figure 3

From: Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Figure 3The alternative text for this image may have been generated using AI.

Contents of rapidly digestible starch, slowly digestible starch, and resistant starch in cookies with REAE. Means with different superscript letters within the same column differ significantly (P < 0.05). Means with different superscript letters within the same column differ significantly (P < 0.05).

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