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. 2021 Oct 25;10(11):2567. doi: 10.3390/foods10112567

Figure 1.

Figure 1

Figure 1

Contour plots for (a) moisture content (MC w.b. %), (b) fat content (FC %d.b.), (c) hardness (N), (d) L*-value, (e) a*-value, (f) b*-value, (g) ΔE, (h) appearance, (i) crispiness, (j) taste, (k) aroma, and (l) overall preference of the fried falafel at different frying conditions.