Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

Figure 2

Apparent viscosity of yoghurt as a function of shear rate. Blank: yoghurt without additives; 2%WPC: yoghurt added with 20 g·L⁻¹ of WPC; 1% ESBF: yoghurt added with 10 g·L⁻¹ of ESBF; 2% ESBF: yoghurt added with 20 g·L⁻¹ of ESBF; 3% ESBF: yoghurt added with 30 g·L⁻¹ of ESBF; 4% ESBF: yoghurt added with 40 g L⁻¹ of ESBF.