Research Article
A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips
Table 3
Color of legume dips, including chickpea dip (hummus) as control.
| ||||||||||||||||||||||||||||||||||||
Data are expressed as means of triplicate determinations. Levels not connected by the same letter are significantly different . : lightness; : red-green color; : yellow-blue color; Chd: chickpea dip; Rld: red lentil dip; Gld: green lentil dip; Wbd: white bean dip; Gpd: green pea dip. | ||||||||||||||||||||||||||||||||||||