Figures index

From

Enhancing the Nutritional Value of Oat Bars

Azza A. Omran

American Journal of Food Science and Technology. 2018, 6(4), 151-160 doi:10.12691/ajfst-6-4-4
  • Figure 1. Water activity (aw) of the oat bars (F1= Oat flakes formula, F2= Sunflower seeds formula, F3= Chickpea seeds formula and F4= Pumpkin seeds formula. Values are mean of three replicates ±SD.)
  • Figure 2. Hardness (N) of the oat bars (F1= Oat flakes formula, F2= Sunflower seeds formula, F3= Chickpea seeds formula and F4= Pumpkin seeds formula. Values are mean of three replicates ±SD.)
  • Figure 3. Total plate count (TPC) (Log cfu/g) of the oat bars (Values are mean of three replicates ±SD. F1= Oat flakes formula, F2= Sunflower seeds formula, F3= Chickpea seeds formula and F4= Pumpkin seeds formula.)
  • Figure 4. Yeasts and moulds (Log cfu/g) of the oat bars (Values are mean of three replicates ±SD. F1= Oat flakes formula, F2= Sunflower seeds formula, F3= Chickpea seeds formula and F4= Pumpkin seeds formula.)