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. 2018 Aug 1;10(8):1006. doi: 10.3390/nu10081006

Figure 3.

Figure 3

External preference mapping of rye bread. Red labels: O = odor attributes; A = appearance attributes; TA = taste attributes; TX = texture attributes; FL = flavor attributes; MF = mouthfeel attributes; AF = after-taste attributes. Blue labels: numbers indicate amount of added protein (4 = 4%, and 7 = 7%); TS = texture and taste-modified samples.