Research Article

Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Figure 1

Syneresis (a) and WHC (b) and apparent viscosity (c) of Symbilact samples with added different starches. Data are the of three independent replicates (). Different letters in the same column (after 1 or 28 days) indicate significant differences ().
(a)
(b)
(c)