Figure 2. Effect of storage period on water activity of extruded snacks

From

Storage Stability Assessment of Extruded Rice and Maize Based Snacks Enriched with Fish

Andrew Nkubana, Jean Claude Dusabumuremyi

American Journal of Food Science and Technology. 2019, 7(5), 152-156 doi:10.12691/ajfst-7-5-3