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

Figure 4.

Figure 4

Sensorial profiles of crackers with [Cracker 1 (26%); Cracker 2 (38%)] and without [Cracker R] bean flour. Data analyzed by ANOVA and post hoc test (Tukey’s HSD); *, **, *** indicate significant differences between the tested products at p < 0.1, p < 0.5 and p < 0.01, respectively.