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. 2012 Mar 27;51(8):1525–1532. doi: 10.1007/s13197-012-0680-5

Fig. 3.

Fig. 3

Microstructure of set-yoghurt samples prepared with control (a), HRP-treated (b) and HRP and FA-treated bovine milk (c) and stored at 4 °C for 36 h. The observation was carried out under scanning electron microscopy at 5,000×