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. Author manuscript; available in PMC: 2019 Jun 1.
Published in final edited form as: Food Hydrocoll. 2018 Jan 2;79:208–217. doi: 10.1016/j.foodhyd.2017.12.035

Figure 1.

Figure 1

Figure 1

Figure 1a. Multiple factor analysis of napping and ultra-flash profiling data for samples without barium sulfate; T: no thickener added; TUC: Thicken Up Clear (xanthan gum; TU: Thicken Up (cornstarch); 0–4 indicate viscosity level on IDDSI scale

Figure 1b. Multiple factor analysis of napping and ultra-flash profiling data for samples with barium sulfate; T: no thickener added; TUC: Thicken Up Clear (xanthan gum; TU: Thicken Up (cornstarch); 0–4 indicate viscosity level on IDDSI scale