Journal of Food Quality / 2018 / Article / Fig 4

Research Article

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Figure 4

Principal component analysis of bread attributes. S: sticky; GA: good to accompany; SD: smell of dairy products; VGD: very good for diet; US: unpleasant smell; Sa: salty; D: dry; So: soft; NC: nice colour; ST: soft to touch; H: healthy, IP: innovative product; Sw: sweet; Sp: springy to touch; GN: good for nutrition; STB: smell of traditional bread; R: rubbery; IB: ideal for breakfast; P€: propensity to purchase; OL: overall liking.

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