Table 5. Organoleptic (Color, Flavor and Appearance) Analysis of the Samples using Kruskal Wallis Statistics

From

Statistical Profiling of Functional, Nutritional and Organoleptic Properties of Improved Tuwo (IT)

Farinde Elizabeth Oluremi, Dauda Taofik Oyedele

American Journal of Food and Nutrition. 2023, 11(1), 16-24 doi:10.12691/ajfn-11-1-3