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. 2021 Mar 1;41(2):196–213. doi: 10.5851/kosfa.2020.e89

Fig. 2. Textural properties of the sucuks produced with yeast cultures.

Fig. 2.

S1, Control; S2, LAB; S3, LAB+C. zeylanoides; S4, LAB+D. hansenii; S5, LAB+C. zeylanoides+D. hansenii; S6, C. zeylanoides; S7, D. hansenii; S8, C. zeylanoides+D. hansenii. a–f Different lowercase for each parameters indicate the statistical difference (p<0.05) for textural properties of sucuk samples. LAB, lactic acid bacteria.