Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote <i>Mespilus Germánica</i> L. through Sustenance Artificial Intelligence

<div>Rheological curves of loquat compote (<i>Mespilus germanica</i> L.) with 0.20% agar from <i>Chondracanthus chamissoi</i> with three replicates: (a) repeat 1, (b) repeat 2, and (c) repeat 3 at four different temperatures (17°C, 25°C, 35°C, and 45°C).</div>

Journal of Food Quality

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Figure 3

Figure 3: Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote <i>Mespilus Germánica</i> L. through Sustenance Artificial Intelligence 

Figure 3 | Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence 