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. 2019 Jan 28;56(3):1302–1315. doi: 10.1007/s13197-019-03601-3

Fig. 3.

Fig. 3

Fig. 3

Changes in textural attributes of khoa stored at a 30 °C/7 days, b 5 °C/21 days, where, (i) Hardness. (ii) Springiness. (iii) Cohesiveness. (iv) Gumminess. (v) Chewiness. Data are presented as mean ± SEM (n = 3). a–cDifferent lowercase letters denote significant difference (p < 0.05) between groups (No. of days (0, 7th, 14th and 21st) of storage at refrigerated temperature (5 °C/21 days). Error bars show the variations of three determinations in terms of standard error of mean. A–CDifferent uppercase letters denote significant difference (p < 0.05) across subgroups ((FBMK, ABMK and NBMK)]. FBMK fresh buffalo milk Khoa, ABMK acidic buffalo milk Khoa, NBMK neutralized buffalo milk Khoa)