Table 1 Lower and upper limits of components used to make the experimental design
From: Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system
Factors | Lower limit | Upper limit | |
|---|---|---|---|
Sodium caseinate (A) | 3% | 8% | |
Starch (B) | 0% | 2% | |
Lactose (C) | 4% | 9% | |
Ferment (D) | 0.2 g/l | 0.5 g/l |