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. 2022 Mar 16;11(6):848. doi: 10.3390/foods11060848

Figure 5.

Figure 5

Multiple factor analysis correlating the physical (in green), sensorial (in blue), proximate composition (in red) and Mixolab parameters (in purple) of the selected gluten-free bread formulations. Bread ID: rice flour (RF), potato starch (PS) and pseudocereal flours: amaranth (AF), buckwheat (BF) and quinoa (QF).