Molecular Characterization, Structural Modeling, and Evaluation of Antimicrobial Activity of Basrai Thaumatin-Like Protein against Fungal Infection

Figure 9

(a) Distribution of ice crystals in frozen yogurt with Basrai TL slowly frozen at −25°C and stressed at −29°C for 4 days and (b) micrograph of ice crystals in frozen yogurt with Basrai TL slowly frozen at −40°C and stressed at −29°C for 4 days.

(a)

(b)