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

Figure 2.

Figure 2

The relationship between consumers’ liking regarding raw pasta and the assessment of the samples after cooking; y axis represent a delta score; x axis present samples: P-0—control sample, P-4, P-8, P-12, and P-16—4–16% oat β-glucan fiber powder addition.