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Effect of sodium caseinate, whey protein concentrate and carboxymethylcellulose on fat droplet size and gravitational separation in salad dressing
unpublished
Response surface methodology (RSM) was used to evaluate the effects of whey protein concentrate, X1, (0.7-2.8 % w/w) and caseinsodium, X2,(0.7-2.8 % w/w) as a substitute for eggs, and carboxymethylcellulose, X3, (0.66-0.234 % w/w) as thickening agent in salad dressing on the stability and particle size of salad dressing. The central composite experimental design was used and the data were analyzed using RSM. The results of analysis of variance (ANOVA) showed that P values of all models were
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