Figure 2.
Change of physicochemical characteristics of Greek yogurt with different treatments during storage for 21 days at 4 °C. S. thermophilus and L. bulgaricus (T1): x, S. thermophilus, L. bulgaricus and L. gasseri BNR17 (T2): ○, S. thermophilus, L. bulgaricus and L. plantarum HY7714 (T3): ▲, S. thermophilus, L. bulgaricus, L. gasseri BNR17, and L. plantarum HY7714 (T4): □.
