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Trade‐offs among control wheat bread and different samples with substitution of plantain or soy flour: (a) chemical qualities; (b) physical properties; and (c) sensory properties. Distances represent the mean distance of each different substitute to wheat flour. CON, whole wheat flour; PLF10, 10 g of plantain flour/100 g; PLF20, 20 g of plantain flour/100 g; SF10, 10 g of soy flour/100 g; SF20, 20 g of soy flour/100 g
