Fig. 6 Texture characteristics of walnut butter (p<0.05): [SS1, SS2, SS3 (Three types of commercial walnut butter); Amount of oil added: MCT-6 (60%MCT), MCT-6.5 (65%MCT), MCT-7 (70%MCT); DG-6 (60%DG), DG-6.5 (65%DG), DG-7 (70%DG); CLA-6 (60%CLA), CLA-6.5 (65%CLA), CLA-7 (70%CLA)]