Research Article
Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts
Figure 5
Co-supplementing different contents of TP with 2.4% FSE influenced on WHC (a) and textural properties (b) of low-fat yogurts. Significant difference at ; significant difference at compared with FSE2.4. FSE: Flos Sophorae extract; TP: Tremella fuciformis polysaccharides; WHC: water holding capacity.
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