Table 2. Density and pH of scones dough added with Litsea japonica fruit powder

	Sample
	LJFP0¹⁾	LJFP1	LJFP2	LJFP3	LJFP4
Density (g/mL)	1.07±0.03²⁾^b3)	1.11±0.00^a	1.10±0.01^ab	1.13±0.01^a	1.13±0.01^a
pH	7.40±0.02^a	7.22±0.02^b	7.20±0.02^b	7.20±0.03^b	7.19±0.01^b

The abbreviations are the same as in Table 1.
Respectively values are mean±SD (n=3).
Different superscripts (^a,b) in the same row are indicated to be significantly different (p⟨0.05).