Table 6 Texture and rheological properties of the control and yogurt dressings.

0.26 ± 0.03^c

0.42 ± 0.03^b

0.88 ± 0.02^a

0.42 ± 0.06^c

1.67 ± 0.07^b

3.01 ± 0.10^a

0.55 ± 0.01^a

0.75 ± 0.02^a

0.86 ± 0.01^b

8.13 ± 0.11^a

8.72 ± 0.01^a

8.85 ± 0.02^b

71.54 ± 4.29^c

197.6 ± 2.55^b

1097.2 ± 6.79^a

21.4 ± 0.88^c

54.85 ± 1.34^b

303.55 ± 19.45^a

0.30 ± 0.01^a

0.278 ± 0.003^b

0.278 ± 0.003^b

3.29 ± 0.31^c

7.58 ± 0.42^b

77.22 ± 2.45^a

2.11 ± 0.10^c

3.32 ± 0.16^b

10.53 ± 0.78^a

0.52 ± 0.02^c

1.045 ± 0.001^b

2.12 ± 0.01^a