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

Figure 6.

Figure 6

Sensorial profile of shortbread biscuits without (Biscuits 1R, reference) and with common bean flour (Biscuit 1). 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.