BioMed Research International / 2017 / Article / Fig 6

Research Article

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Figure 6

(a) Changes in titratable acidity of frozen yogurt during storage of 0, 15, 30, and 60 d at −18°C. (b) Changes in pH of frozen yogurt during storage of 0, 15, 30, and 60 d at −18°C.
(a)
(b)

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