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. 2020 Nov 27;2020:8874872. doi: 10.1155/2020/8874872

Figure 2.

Figure 2

Sensory radar chart showing colour, texture, aroma, taste, and overall acceptability of bread substituted with various percentages of amaranth flour (AF). A5: 5% amaranth flour+95% wheat flour; A10: 10% amaranth flour+90% wheat flour; A15: 15% amaranth flour+85% wheat flour.