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. 2019 Jul 24;8(8):282. doi: 10.3390/foods8080282

Figure 2.

Figure 2

Sensory evaluation of cooked pasta. A hedonic scale was used, where 0 = totally dislike and 10 = like very much. Comparisons in each sensory attribute were carried out using ANOVA and Tukey tests. Different letters indicate statistical difference (p < 0.05). NS: nonsignificant difference.