. 2021 Jun 19;59(5):1704–1714. doi: 10.1007/s13197-021-05180-8

Table 3.

ANOVA for particle size, rheological and melting properties, TPC and resveratrol contents

	Particle size		Casson parameters				Total phenolic content				Resveratrol content
	Particle size		Yield stress		Plastic viscosity		Before digestion		After digestion		Before digestion		After digestion
	DF	F	DF	F	DF	F	DF	F	DF	F	DF	F	DF	F
Model	4	33.17*	5	17.91*	5	19.92*	2	430.43*	2	10.27*	3	9.81*	4	66.20*
Linear Mixture	2	57.15*	2	12.21*	2	21.96*	2	430.43*	2	10.27*	2	12.28*	2	74.92*
AB	1	BER	1	59.03*	1	52.97*	–	–	–	–	–	–	–	–
AC	1	9.85*	–	–	–	–	–	–	–	–	1	4.85	1	60.22*
BC	1	10.89*	1	11.87*	BER	BER	–	–	–	–	BER	BER	1	40.11*
ABC	–	–	1	15.09*	1	19.22*	–	–	–	–	–	–	–	–
AB(A–B)	–	–	BER	BER	1	3.76	–	–	–	–	–	–	–	–
AC(A–C)	–	–	–	–	–	–	–	–	–	–	–	–	–	–
BC(B–C)	–	–	–	–	–	–	–	–	–	–	–	–	–	–
Residual	8		6		7		10		10		9		8
Lack of Fit	6	117.24*	5	0.96	5	0.51	8		8		7		6
Pure Error	2		1		2		2		2		2		2
Cor Total	12		11		12		12		12		12		12
R²		0.9431		0.9372		0.9343		0.9885		0.6726		0.7657		0.9707
Adjusted-R²	0.9147		0.8849		0.8874		0.9862		0.6071		0.6876		0.9560
Predicted-R²	0.8986		0.0668		0.5606		0.9818		0.5363		0.6007		0.9059
Adequate Precision	14.008		18.101		16.135		50.363		8.58		8.52		25.625

A; sugar, B; Milk originated powders as total mass of skimmed milk and whey powders equally, C; Dried grape pomace, BER; Backward elimination regression, TPC; Total phenolic content

*P < 0.05