Fig. 2From: Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface methodThree dimensional response surface plot showing effects of interaction between AVG concentration (X1) and storage time (X2) on A hardness, B gumminess, C adhesiveness, and D cohesiveness of synbiotic yogurt. The color spectrum from blue to red indicates the range from lowest to highestBack to article page