Figure 5. Variation of thermal properties of T. fuscatus and P. aurita varieties of Periwinkle. Error bars represent the standard deviation of the mean (n=3)

From

Comparative Analysis of Thermal Properties of Two Varieties of Periwinkle Relevant to Its Processing Equipment Design

Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka

American Journal of Food Science and Technology. 2019, 7(6), 189-194 doi:10.12691/ajfst-7-6-4