Fig 3From: Pan bread quality as affected by some nano and fermented-nano food industries by-productsLoss of freshness in pan bread during storage as affected by addition of nano and fermented nano materials. WF, wheat flour; NWB, nano-wheat bran; NWG, nano-wheat germ; FNCP, fermented nano-carrot pomace; FNPP, fermented nano-pomegranate peelBack to article page