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. 2020 Oct 14;9(10):1458. doi: 10.3390/foods9101458

Figure 2.

Figure 2

Sensory evaluation of pulse based beverages from procedure B with dehulling step after cooking. (a) Lupin-based beverage; (b) chickpea-based beverage and (c) mixture beverage. The full lines correspond to “new water,” while the “dashed lines” correspond to cooking water.