Table 7. Sensory evaluation of bread with different resistant starch content, graded on a scale of 0 to 5

From

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9