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. 2019 Aug 2;19:57. doi: 10.1186/s12896-019-0539-1

Table 1.

Lower and upper limits of components used to make the experimental design

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