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

Figure 5.

Figure 5

Texture properties of yogurt were added with different proportions of MC5 during storage. (AC) Firmness, consistency, and cohesiveness of yogurt, 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.