Figure 6: Score recorded by the sensory evaluation of the fish burgers containing oil-soaked-whey protein-foam (15%) and different vegetable flours. (1) traditional hamburger with sole fish; (2) fish burger containing zucchini flour; (3) fish burger containing asparagus flour; (4) fish burger containing oil-soakedwhey protein-foam without flour; (5) fish burger containing artichoke flour; (6) fish burger containing broccoli flour; (7) fish burger containing red pepper flour; (8) fish burger containing tomato flour; (9) fish burger containing pumpkin flour; (10) fish burger containing eggplant flour; (11) fish burger containing cauliflowers flour; (12) fish burger containing carrot flour; (13) fish burger containing fennel flour; (14) fish burger containing yellow pepper flour.