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

Figure 3

Scanning electron micrographs giving single optical sections of yoghurt. Blank yoghurt ((a) 1,000×; (b) 1,500×), yoghurt with 2% WPC ((c) 1,000×; (d) 1,500×), yoghurt with 1% ESBF ((e) 1,000×; (f) 1,500×), and yoghurt with 2% ESBF ((g) 1,000×; (h) 1,500×).

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)