Research Article
Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality
Figure 5
Effect of ESBF on sensory quality of yoghurt. Blank: yoghurt without additives; WPC: yoghurt added with 20 g·L−1 of WPC; T1: yoghurt added with 10 g·L−1 of ESBF; T2: yoghurt added with 20 g·L−1 of ESBF; T3: yoghurt added with 30 g L−1 of ESBF; T4: yoghurt added with 40 g·L−1 of ESBF. Data represent the means of triplicate trials ± standard deviation.