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 |