Figure 2. Accumulated percentages of ranking position of preference of the formulated samples and of the commercial dessert

From

Syneresis and Sensory Acceptability of Desserts Based on Whey Proteins Concentrates

Celeghin A.G., Minetti F., Contini L.E., Miccolo M.E., Rubiolo A.C., Olivares M.L.

Journal of Food and Nutrition Research. 2016, 4(7), 478-482 doi:10.12691/jfnr-4-7-10