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. 2022 Jun 5;11(11):1660. doi: 10.3390/foods11111660

Figure 3.

Figure 3

Changes in apparent viscosity of yogurt supplemented with different proportions of MC5 during storage. (AD) Apparent viscosity of the four groups of yogurt milk on the 1st, 7th, 14th, and 21st days in storage, respectively. Error bars represent the standard errors (se) of the model-fitted mean value (n = 3). “a, b, c, d” indicate significant differences within yogurt groups during storage at p < 0.05.