Fig. 3From: Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oilMicrostructure analysis of sesame yogurts. SESC: sesame yogurt control; SES I: RBO incorporated 6% DEQSF-based yogurt, SES II: RBO incorporated 7% DEQSF-based yogurt, SES III: RBO incorporated 8% DEQSF-based yogurtBack to article page