Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Figure 3

The syneresis of yogurt fermented by different starter culture. 465 was the starter of YO-MIX 465, 711 was the starter of YF-L711, and SH-1 was the screened starter. There are no significant differences at . Error bars indicate standard deviation.