Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Figure 3

Syneresis values of carrot juice-fortified yoghurt during the cold storage period at 4°C. Values are showed as mean ± standard deviation. ^a−cMeans followed in the same row by different lowercase letters are significantly different for the same parameter (). ^A−CMeans followed in the same column by different capital letters are significantly different for the same parameter ().