BioMed Research International / 2017 / Article / Tab 3

Research Article

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Table 3

Discriminate variable factors of principal components analyses of analyzed physicochemical characteristics, some rheological properties, and sensory evaluation.

F1F2

Proper value15.976.17
Variability (%)55.0821.27
Cumulative (%)55.0876.35

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