id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-357	OROIAN, Mircea-Adrian; ESCRICHE, Isabel; GUTT, Gheorghe	RHEOLOGICAL, TEXTURAL, COLOR AND PHYSICO-CHEMICAL PROPERTIES OF SOME YOGURT PRODUCTS FROM THE SPANISH MARKET	2017	6	.pdf	application/pdf	2778	133	58	Fig.2 Textural profile of fruit yogurt samples, dark blue line sample 5, blue line sample 6, red line sample 7 and green line sample 8 It can be seen that in the case of blank samples, each one having a different textural behavior, while in the case of fruit yogurt there are three samples which do not have great differences in their behavior. Note: NS not significant (P<0.05), * P>0.05, ** P>0.01, *** P>0.001 Fig.3 PCA scores of yogurt samples Fig.4 PCA loadings of the yogurt samples In the case of a*, the blank samples are situated in the negative region (more towards green), while the fruit sample on the positive region (more towards red) due to the presence of red colorants.	cache/fens-357.pdf	txt/fens-357.txt