Fig. 7: Microstructure (SEM) of frozen yogurt.
a Control (Ctrl); b Frozen yogurt carob pod nanoparticles 4% (FYC4); c Frozen yogurt carob pod nanoparticles 8% (FYC8); d Frozen yogurt carob pod nanoparticles 12% (FYC12).
Fig. 7: Microstructure (SEM) of frozen yogurt. | npj Science of Food
