Samples
Fish
[%]
Oil-soaked-whey protein-foam [%]
Vegetable Flour* [%]
A
75
17,50
7,50
B
70
17,50
12,50
C
80
12,50
7,50
D
75
12,50
12,50
E
75
15,00
10,00
F
70
15,00
15,00
G
80
15,00
5,00
H
70
20,00
10,00
I
80
10,00
10,00
L
75
15,00
10,00
M
75
15,00
10,00
Table 2:
Combinations of fish, oil-soaked-whey protein-foam and vegetable flour, according to a two-factor/five-level CCD. The amount of flour was set as completion to 100%.
