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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method

Fig. 3

Three dimensional response surface plot showing effects of interaction between AVG concentration (X1) and storage time (X2) on A proteolytic activity, B antioxidant activity, C inhibition of L. monocytogenes, and D inhibition of E. coli by synbiotic yogurt. The color spectrum from blue to red indicates the range from lowest to highest

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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