Research Article
Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities
Table 2
Sensory evaluation of cookies with added β-glucan compared to the control cookies.
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Different letters in a column present significant () effect, according to 1-factor ANOVA, and the differences between the means were evaluated by DMR test. The level of significance was . Results are presented (). | ||||||||||||||||||||||||||||||||||||||||||||||||