Figure 1. compare dry matter amount in cheese samples (in basis of percent). Small shared letters indicate no significant differences in each column

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