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. 2022 Jun 20;5:1047–1053. doi: 10.1016/j.crfs.2022.06.004

Fig. 4.

Fig. 4

Principal component analysis of the eight formulations with storage time. A: Sample representation. B: Texture instrumental parameters representation. (FDP: mandarin puree, GA: gum Arabic, OSA: octenyl succinic anhydrous modified starch, BF: bamboo fiber and WPI: milk protein isolate).