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

Figure 4.

Figure 4

The elastic modulus G’ and the viscous modulus G″ of yogurt were added with different proportions of MC5 during storage. (AD) G′ and G″ of the four groups of yogurt on the 1st, 7th, 14th, and 21st days of storage, respectively. Error bars represent the standard errors (se) of the model-fitted mean value (n = 3).