Fig. 1
From: Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
Proteolytic activity of bacteria isolated from wheat sourdough on gluten. Line graph was plotted incorporating sample mean (n = 3) and error bar (standard deviation) of individual isolate. The results were statistically significant at p < 0.05 when means of each treatment compared in pair to the means of other treatment at different time of incubation in Tukey’s HSD test in conjunction with ANOVA