Figure 2.
The impact of various concentration of KRP on the Viscosity (cP) of chocolate milk that contains 0% LAB, 2% ELAB and 2% FLAB, during the 0, 7, 14 and 21 days of storage. Standard deviation (SD) is presented in the forms of error bars. Columns with different superscript letters are significantly different (95% confidence level) within each group).