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. 2018 Nov 7;56(1):245–252. doi: 10.1007/s13197-018-3483-5

Fig. 1.

Fig. 1

Syneresis evaluation at different WPI concentrations (□) 5; ( Inline graphic ) 7; ( Inline graphic ) 11; (■) 15% w/v processed by HHP during 28 days of storage at 4 °C. Control with water (a) and Sample with liquid cheese whey (b). Three replications per data set