The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Figure 5

The average porosity of cake samples containing whey protein concentrate and xanthan gum (WPCXG) and samples containing soy protein isolate and xanthan gum (SPIXG). Different letters (a–f) indicate significant differences among the samples of the WPCXG group (). Different letters (A–F) indicate significant differences among the samples of the SPIXG group ().