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. 2020 Jul 3;9(7):869. doi: 10.3390/foods9070869

Figure 1.

Figure 1

The consumers’ liking of the cooked pasta samples (n = 150); P-0—control sample, P-4, P-8, P-12, and P-16—4–16% oat β-glucan fiber powder addition; abc means with various letters, they differ significantly (p < 0.05), according to post hoc LSD (Least Significant Difference) test.