Figure 3. Effect of cassava variety on the crumb cell characteristics of composite cassava-wheat bread determined by digital image analysis of bread crumbs (n=6) (Chart bars having different letter on the top are significantly different (P≤0.05).)

From

Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours

Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola, Iluebbey Peter Oshiapi

American Journal of Food Science and Technology. 2021, 9(4), 142-148 doi:10.12691/ajfst-9-4-5