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. 2018 Oct 31;38(5):866–877. doi: 10.5851/kosfa.2018.e8

Table 3. Power law model parameters of stable white-brined cheese emulsions.

Samples FF 25 RF 25 RF 20
K 0.512 152.79 1.777
n 0.786 0.333 0.730
R2 0.999 0.998 0.999
RMSE 0.282 1.634 0.431
χ2 0.087 3.337 0.204

FF, full-fat; RF, reduced-fat; K, consistency index (Pa.sn); n, flow behavior index; R2, determination coefficient; χ2, chi-square.