Fig. 4: Color parameters assessment of functional frozen yogurt. | npj Science of Food

Fig. 4: Color parameters assessment of functional frozen yogurt.

From: Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt

Fig. 4

L: brightness; a: redness; b: yellowness; Control (Ctrl); Frozen yogurt carob pod nanoparticles 4% (FYC4); Frozen yogurt carob pod nanoparticles 8% (FYC8); Frozen yogurt carob pod nanoparticles 12% (FYC12). The data were presented as M ± SD, the “a, b, c…” different letters are significantly different (P < 0.05).

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