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. 2023 Mar 22;6:100490. doi: 10.1016/j.crfs.2023.100490

Fig. 4.

Fig. 4

Sensory evaluation and food quality measurements of baby spinach-fortified bread. A: Represented picture of bread fortified with/without baby spinach leaves. B: Radar chat of sensory evaluation (N = 10). C–E: Lab value (N = 3). F: Calculated ΔE value (N = 3). H: Firmness (N = 10). Columns with different characters are significantly different (p < 0.05). Ctl, control; LSB, low level of spinach fortified-bread; HSB, high level of spinach fortified-bread.