Research Article
Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts
Table 2
Color parameters , , , Chroma, and hue angle of yogurt samples enriched with guarana extracts GAE (0%, 0.5%, 1%, 2%, 3%, and 4% w/w).
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a,b,c,d,eValues with different superscript letters indicate significant differences () among treatments. |