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. 2019 Apr 25;8(4):140. doi: 10.3390/foods8040140

Figure 1.

Figure 1

The effect of drying methods on water-holding capacity (WHC) and texture of heat-induced porcine plasma protein gels. (A) WHC of the gels, (B) Hardness of the gels, (C) Elasticity of the gels. Different letters indicate significant differences (p < 0.05).