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Figure 3.
Complex modulus (|G*|) and complex viscosity (|η*|) over the ripening of a commercial low-fat soft cheese containing whey proteins. Full symbols |G*| and empty symbols |η*|: (♦◊) day 1, (▲∆) day 21, (■□) day 48 and (●○) day 76 of ripening. Points represent individual values of one of two replications.