Skip to main content
. 2022 Sep 15;11(18):2854. doi: 10.3390/foods11182854

Figure 3.

Figure 3

Effect of the different XG concentrations (0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, and 0.5 wt%) on the apparent viscosity of CaCO3 S/O/W emulsions.