Skip to main content
. 2022 Feb 4;11(3):463. doi: 10.3390/foods11030463

Figure 4.

Figure 4

The rheological properties of the six yogurt products shown in Figure 2. (A) flow behavior index (n), (B) consistency coefficient (K), and (C) gel firmness, were determined for each sample. Standard error bars represent standard deviation of the means.