Research Article

Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Figure 2

Effect of supplementing different concentrations of FSE on WHC (a) and textural properties (b) of yogurts. Significant difference at ; significant difference at compared with Con. FSE: Flos Sophorae extract; WHC: water holding capacity.
(a)
(b)