Response surface optimization of pudding formulation containing fish gelatin and clove (<i>Syzygium aromaticum</i>) and cinnamon (<i>Cinnamomum verum</i>) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product.

Food Sci Nutr · 2022 · PMC9007300 · PMID 35432963

Europe PMC DOI

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quite significantno p-value reported

According to Table 3 and the Equation 3 , the effect of fish gelatin on the protein contents was quite significant, while other variables had a nonsignificant effect ( p > .05).

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