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. 2021 Jul 7;10(7):1582. doi: 10.3390/foods10071582

Figure 2.

Figure 2

Changes of backscattering spectra during 1080 min measured in the middle height of the vial (20 mm), obtained from the analysis of backscattering data (A). Firmness, pH (B) and rheological properties (C) monitoring as a function of time for milk fermentation with 4.5% (w/w) of yogurt starter culture and an incubation temperature of 44 °C. Results are mean values of three replicates.