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. 2021 Dec 10;10(12):3078. doi: 10.3390/foods10123078

Figure 4.

Figure 4

Preliminary estimates of sensory properties of breads prepared with 12% microalgae. Data are the average score of 6 non-trained panellists ranking the bead smell, appearance, and colour between −4 (disliked extremely) and 4 (like extremely).