rheological properties

Treatments	Acidity	pH	SG (-)	W/gal (lb)	FP (ºC)	Con.(sec)	AV(c.p)
Control	0.21^c	6.72^a	1.108^a	9.244^a	-2.47^a	44.13^e	45.65^e
T₁	0.21^c	6.72^a	1.093^a	9.037^b	-2.41a^b	51.66^d	47.8^d
T₂	0.22^c	6.55^b	1.082^a	9.012^b	-2.35a^b	60.50^c	55.57^c
T₃	0.23b^c	6.47^c	1.080^a	9.011^b	-2.27a^b	74.59^b	60.2^b
T₄	0.26^a	6.41^d	1.078 ^a	9.004^b	-2.19^b	82.67^a	65.65^a

^a-e: Means with different letters within a column are significantly different from each other at α=0.05 as determined by Duncan's multiple range tests

Table 3: Physicochemical and rheological properties of ice cream mixes with different ratios of WPC.