Fig. 3From: Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredientPhotos showing the visual appearance of control cookies. Sample A, B, C, D, E, and F represent the control, 5, 10, 15, 20, and 25% shea fruit pulp-based cookies respectively.Back to article page