Skip to main content
. 2020 Jan 7;9(1):63. doi: 10.3390/foods9010063

Figure 2.

Figure 2

Sensory attribute scores of five raw beef patties substituted by tempeh at different levels. The patties were evaluated by focus groups (n = 15). a–c Within each sensory attribute, bars that do not share the same superscripts are significantly different (p < 0.05).