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. 2023 Aug 24;12(17):3192. doi: 10.3390/foods12173192

Figure 6.

Figure 6

Sphericity for the water-based (full bars) and permeate-based (hatched bars) powders with Cas:WP ratios (%) of 91:9 (A), 81:19 (B), 43:57 (C), 7:93 (D), heat-treated differently (Control: , HT 10%: , HT 20%: , 2 HT: ■) (n = 3–6). n.d.: not determined.