Fig. 4
Morphological view of bread samples. T0 = Control bread, T1 = Addition of 10% wheat bran hydrolysates in bread, T2 = Addition of 10% corn bran hydrolysates in bread.
Fig. 4 | Scientific Reports
Morphological view of bread samples. T0 = Control bread, T1 = Addition of 10% wheat bran hydrolysates in bread, T2 = Addition of 10% corn bran hydrolysates in bread.
