Fig. 2From: Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredientWater activity of cookies as influenced by the degree of SFP incorporation. Values are averages of two replicated measurements. Error bars represent standard deviations (n = 2). Values with different lowercase letters are significantly different (p < 0.05)Back to article page