Skip to main content
Fig. 2 | BMC Biotechnology

Fig. 2

From: Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Fig. 2

DPPH and FRAP assays (inhibition %) in control pasta (CP), pasta fortified with different linseeds flour levels (LFP 5%, LFP 10% and LFP 15%) and linseeds oil (LOP 1%, LOP 2.5% and LOP 5%). Results are expressed as means ± standard deviation (n = 3). Different letters indicate significance differences (p < 0.05) among pasta samples according to Tukey’s test

Back to article page

BMC Biotechnology

ISSN: 1472-6750

Contact us