Figures & data
Table 1 Control bread formulation
Table 2 Description of properties of control samples
Table 3 Relationship and signification of differences between the samples and selected sensory properties
Table 4 Discrimination coefficients and sample properties in respect of individual assessments
Figure 2 Ellipses of the frequencies of modalities for the color evaluation of the samples in relation to the color of the control samples A and B. S1: Sample 1; S2: Sample 2; S3: Sample 3; S4: Sample 4; S5: Sample 5; S6: Sample 6. (Color figure available online.)
![Figure 2 Ellipses of the frequencies of modalities for the color evaluation of the samples in relation to the color of the control samples A and B. S1: Sample 1; S2: Sample 2; S3: Sample 3; S4: Sample 4; S5: Sample 5; S6: Sample 6. (Color figure available online.)](/cms/asset/a6338f17-7151-4416-97c6-a54d4a058088/ljfp_a_501466_o_f0002g.jpg)
Figure 4 Two-dimensional view of the samples and properties. S1: Sample 1; S2: Sample 2; S3: Sample 3; S4: Sample 4; S5: Sample 5; S6: Sample 6. (Color figure available online.)
![Figure 4 Two-dimensional view of the samples and properties. S1: Sample 1; S2: Sample 2; S3: Sample 3; S4: Sample 4; S5: Sample 5; S6: Sample 6. (Color figure available online.)](/cms/asset/a2a50ce4-ddae-43c1-a232-15c2b8f92bf2/ljfp_a_501466_o_f0004g.jpg)