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. 2020 Jun 24;9(6):828. doi: 10.3390/foods9060828

Figure 6.

Figure 6

Principal component analysis: (a) distribution of the physical, textural and sensory parameters analyzed; (b) distribution of bread samples in function of the analyzed parameters. C—control sample, M1—12.5% milk, M2—25% milk, M3—50% milk, W1—12.5% acid whey, W2—25% acid whey, W3—50% acid whey.