Table 4 Effect of liposome encapsulated salt concentrations on color values of crust and crumb

		L*	a*	b*
Crumb	LS1) 0	48.93±0.12b	14.10±0.04b	21.96±0.10d
Crumb	LS 0.5	68.80±0.20a	6.18±0.24d	26.82±0.03b
Crumb	LS 1.0	42.72±0.21d	12.26±0.01c	18.14±0.08e
Crumb	LS 1.5	45.55±4.55c	15.14±0.36a	28.72±2.62a
Crumb	LS 2.0	38.58±1.25e	15.21±0.20a	24.01±1.51c
Crust	LS 0	70.30±3.86b	-1.73±0.08a	13.29±0.60b
Crust	LS 0.5	73.92±2.13ab	-1.94±0.16ab	18.45±0.93a
Crust	LS 1.0	75.71±3.10a	-1.93±0.20ab	17.27±1.09a
Crust	LS 1.5	74.35±2.77ab	-2.13±0.22b	17.92±0.64a
Crust	LS 2.0	74.84±1.25a	-1.90±0.12ab	18.09±0.70a

The percentage of liposome encapsulated salt per total flour amount.
Same alphabet in a column are not significantly different at p<0.05 using Duncan's multiple range test.