Fig. 6. Water activity (a_w) of green leafy vegetable extract-enriched crackers produced at different baking temperatures. Bars represent standard deviation (n=3). Different lowercase letters (a-j) indicate statistically significant differences (P<0.05).

Prev Nutr Food Sci 2024;29:47~62 https://doi.org/10.3746/pnf.2024.29.1.47