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. 2021 Dec 17;13(12):4517. doi: 10.3390/nu13124517

Figure 1.

Figure 1

Samples used for the sensorial evaluation. (A) Cracker R, (B) Cracker 1, (C) Cracker 2, (D) Biscuit 1R, (E) Biscuit 1, (F) Biscuit 2R, (G) Biscuit 2, (H) Cream R, (I) Bean Cream. All R samples were reference without common bean flour, while the samples Crackers 1 and 2, Biscuits 1 and 2 and Bean Cream contained 26, 38, 29, 14 and 9% of common bean flour, respectively.