International Journal of Food Science / 2019 / Article / Fig 1

Research Article

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Figure 1

Sensory evaluation of quinoa flour-based flat bread. WF = wheat flour; QF = quinoa flour. Dislike extremely; (2) dislike very much; (3) dislike moderately; (4) dislike slightly; (5) neither like nor dislike; (6) like slightly; (7) like moderately; (8) like very much and like extremely (9).