Figures index

From

Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

A. Tashakori, S.A. Yasini-Ardakani, M. Daneshi

American Journal of Food Science and Technology. 2013, 1(3), 25-29 doi:10.12691/ajfst-1-3-3
  • Figure 1. compare dry matter amount in cheese samples (in basis of percent). Small shared letters indicate no significant differences in each column
  • Figure 2. Changes in lactic acid content of cheese samples. c:control, A:with 1.5% cornstarch, B:with 1.5% whey protein concentrate, AB:with 0,75% cornstarch and 0.75%whey protein concentrate
  • Figure 3. Changes in Acetic acid content of cheese samples. c:control, A:with 1.5% cornstarch, B:with 1.5% whey protein concentrate, AB:with 0,75% cornstarch and 0.75%whey protein concentrate
  • Figure 4. comparing panelists s scores (scores between 0-5)