HIGHLIGHTS
- who: Food Science and colleagues from the The sensory evaluation was performed by , semi-trained panelists (20, years old)Panelists were students and staff members in a sensory evaluation laboratory at King Mongkut`s University of Technology North Bangkok who were familiar with sensory evaluation. Tomato salad dressings (approximately , g) (Chatsisvili et_al, ) were served in a randomized order with lettuce and water, and panelists were asked to rate the likeness of the samples on appearance, consistency, color, taste, texture, and overall liking by using a, point hedonic scale (7=strongly like, =strongly dislike). Before sensory evaluation, the . . .
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