Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Figure 6

(a) Total area (%) and 6. (b) Circularity index of yogurt samples containing 0.5, 1, 2, 3, and 4% w/w guarana extract (GAE). Different letters (B–F) within the columns indicate significant differences () among treatments. All measurements were conducted in three independent experiments.

(a)

(b)