Table 4.xls (17.5 kB)
Texture parameters and syneresis of yogurts with and without curdlan and submitted or not to heat treatment.
dataset
posted on 2017-02-28, 18:27 authored by Camila Sampaio Mangolim, Thamara Thaiane da Silva, Vanderson Carvalho Fenelon, Luciana Numata Koga, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi, Graciette MatioliValues indicate mean ± standard-deviation.
