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. 2019 Jun 29;8(7):235. doi: 10.3390/foods8070235

Figure 2.

Figure 2

Sensory profiling for bread fortification with legume flours, produced combining 4 legume flours (CH—chickpea, FB—faba bean, LC—lentil, and PS—pea) and a C—control (without legume flour) with 4 maize flours (IW—hybrid white, IY—hybrid yellow, RW—regional white, RY—regional yellow).