Figure 2. Chart correlation of total solids (TS), reducing power assay (RPA) and 2,2-Diphenyl-1-picrylhydrazil (DPPH), of yoghurt samples made after heating camel milk 80°C/30 or 60 or 90 or 120 min

From

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Abeer M. Abd Elhamid, Mervet M. Elbayoumi

American Journal of Food Science and Technology. 2017, 5(3), 109-116 doi:10.12691/ajfst-5-3-6