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. 2021 Feb 4;10(2):333. doi: 10.3390/foods10020333

Figure 2.

Figure 2

Changes in storage modulus G′ (A), loss modulus G″ (B), and complex modulus G* (C) in the frequency sweep test of chocolate samples (Temperature 35 °C). Treatments: Control, Prob = Probiotics, FO1 = fish oil added at concentration 3.24% (w/w), FO2 = fish oil added at concentration 6.48% (w/w).