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. 2023 Jul 15;12(14):2715. doi: 10.3390/foods12142715

Figure 1.

Figure 1

Comparison of physicochemical properties of fermented soymilk in different groups. (A) Changes in pH value and TA value of three samples. (B) Changes in WHC of three samples. (C) Changes in viscosity of three samples. a–c: Means within three samples with different superscripts were significantly different (p < 0.05).