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. 2020 Jun 1;9(6):706. doi: 10.3390/foods9060706

Figure 4.

Figure 4

Comparison of oil separation in RUTF at 30 °C and 40 °C for nine RUTF preparations made with three different 50% monoglyceride stabilizers (H, I, J) used at three different concentrations (0.5%, 1.0% and 1.5%). The stabilizers are described in Table 1.