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. 2024 Dec 3;10(12):791. doi: 10.3390/gels10120791

Figure 5.

Figure 5

(a) Influence of the addition amount of carrageenan prepared by the two processes on the gel strength of jelly, (b) Influence of the addition amount of carrageenan prepared by the two processes on the freezing and thawing stability of jelly. Values with different letters in the same process differ significantly (p < 0.05).