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. 2018 May 24;6(5):1317–1327. doi: 10.1002/fsn3.674

Figure 3.

Figure 3

Effect of sensory analyses associated with color, odor, texture (chewiness), flavor, and overall likelihood using an optimized oak sawdust smoke at different smoking times (0, 5, 10, 15, and 20 min) on superheated steam roasting of AMPS. Data expressed as mean ± SD (n = 10). **< .01 and ***< .001 compared with no treatment group (ANOVA)