Skip to main content

Table 1 Sensory evaluation of the different culture time

From: Research on soybean curd coagulated by lactic acid bacteria

T/h The average score
  Color Flavor Morphology Taste
1 3.0 2.5 1.0 3.5
2 3.0 2.5 2.0 3.5
3 3.0 3.3 3.0 3.5
4 3.3 3.6 4.0 4.0
5 4.5 4.5 4.5 4.5
6 4.5 4.5 4.5 4.0
7 4.6 3.5 4.0 4.0
8 4.7 3.0 4.0 3.0