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. 2015 Oct 2;10(10):e0139539. doi: 10.1371/journal.pone.0139539

Fig 9. Contribution of individual categories (ΔNscat) towards food pairing bias and its statistical significance.

Fig 9

Randomizing ingredients within a certain category provides an insight into their contribution towards bias in food pairing. Spice and dairy category showed up as prominent categories contributing to the negative food pairing of regional cuisines.