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. 2022 Mar 2;11(5):734. doi: 10.3390/foods11050734

Figure 3.

Figure 3

The effect of addition of κ-carrageenan (CG) on I3/I1 (A1), e3/e1 (B1), and v3/v1 (C1) as a function of strain amplitude for the phycocyanin gel (PC); The effect of addition of guar gum (GG) on I3/I1 (A2), e3/e1 (B2), and v3/v1 (C2) as a function of strain amplitude for the phycocyanin gel (PC).