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. 2020 Jan 7;9(1):63. doi: 10.3390/foods9010063

Figure 1.

Figure 1

Sensory attribute scores of five beef patties substituted by tempeh at different levels. The patties were evaluated during focus groups (A = focus group 1 and B = focus group 2). a–c Within each sensory attribute, bars that do not share the same superscripts are significantly different (p < 0.05).