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. 2021 Oct 30;360:129990. doi: 10.1016/j.foodchem.2021.129990

Fig. 3.

Fig. 3

Partial Least Square Regression projections of model salt samples (found in green). The physicochemical and adhesion properties are in red (X), in vitro dissolution parameters in purple (X) while sensory variables (Y) are projected in blue. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)