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PCA biplot showing sensory characteristics of flatbreads made from sorghum, cowpea, and cassava starch composite flours evaluated by a trained panel (n = 12). The abbreviations indicated in red = cassava-cowpea composite flatbreads; blue = sorghum-cassava-cowpea composite flatbreads; brown = sorghum-cowpea composite flatbreads. For flatbread names for the sample abbreviations, please refer to Table 1.
