Research Article
Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality
Figure 4
Effect on viscosity, water-holding capacity, and the total number of lactic acid bacteria of yoghurt by ESBF after 24 hours. Blank: yoghurt without additives; control: yoghurt added with 20 g·L−1 of WPC; T1: yoghurt added with 10 g·L−1 of ESBF; T2: yoghurt added with 20 g·L−1 of ESBF; T3: yoghurt added with 30 g L−1 of ESBF; T4: yoghurt added with 40 g·L−1 of ESBF. Data represent the means of triplicate trials ± standard deviation.
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