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. 2019 Sep 2;8(9):381. doi: 10.3390/foods8090381

Figure 1.

Figure 1

Sensory analysis of the six different extrudates formulated with different proportions of rice, bean, and carob fruit flours. Sample code: Ex-20.0 (20% bean; 0% whole carob fruit); Ex-20.5 (20% bean; 5% whole carob fruit); Ex-20.10 (20% bean; 10% whole carob fruit); Ex-40.0 (40% bean; 0% whole carob fruit); Ex-40.5 (40% bean; 5% whole carob fruit); and Ex-40.10 (40% bean; 10% whole carob fruit).