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Table 2 Sensory evaluation of two different curds

From: Research on soybean curd coagulated by lactic acid bacteria

Two kinds of curds The average score
  Color Flavor Morphology Taste
Soybean curd processed by lactic acid bacteria 4.6 4.0 4.0 4.5
Traditional soybean curd 4.5 3.5 4.0 3.7