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. 2017 Mar 1;54(5):1168–1174. doi: 10.1007/s13197-017-2553-4

Fig. 1.

Fig. 1

Storage modulus G′ as a function of time for whey protein gels (8%, w/v) including different concentrations of kefiran (%, w/v): 0 (filled triangle), 0.02 (filled diamond), 0.04 (filled square) and 0.08 (filled circle) as determined at angular frequency, 6.28 rad/s; strain,1%; temperature, 25 °C