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

Figure 4.

Figure 4

PCA (Principal Component Analysis) matrix of the mean sensory attributes obtained in the QDP (Quantitative Descriptive Profile) method for cooked pasta (P-0—control sample, P-4, P-8, P-12, and P-16—4–16% oat β-glucan fiber powder addition); o.–odor, f.—flavor, t.—taste.