The amount of destabilized fat was

The amount of destabilized fat was determined from particle
size distributions generated with a Malvern Mastersizer 2000. The
third peak, usually starting around 10 mm, was considered to
represent the amount of partially coalesced fat in the sample and,
as such, was reported as the percent volume of partially coalesced
fat. From the two-way ANOVA, the interaction of protein source and
concentration was significant (P ¼ 0.0021) and a Tukey's HSD test
found differences between the various ice cream formulas and the
amount of partially coalesced fat.

ผลลัพธ์ (อังกฤษ) 2:

The amount of fat was destabilized Determined from Particle
size with a Malvern Mastersizer 2000. The Distributions Generated
Third Peak, usually Starting Around 10 mm, was considered to
represent The amount of fat in The Sample and partially coalesced,
Such As, As Reported was The. Percent volume of partially coalesced
fat. The Two-Way ANOVA from, The Interaction of protein Source and
Concentration was signi fi Cant (P ¼ 0.0021) and a Tukey's HSD test
Found Differences between The Ice Cream Various formulas and The
amount of partially coalesced fat.