Table 4. Flow behavior of rehydrated milk beverages with agglomerated WPI-fortified SMP samples

Sample	Apparent viscosity ηa,10 (mPa s)	Power law
		n	K (mPa sn)	r2
SMP	7.14±0.45a	1.02±0.07a	6.72±1.55a	0.98
SMP9/WPI1	8.10±1.02a	0.98±0.02a	8.58±1.35a	0.98
SMP8/WPI2	8.94±0.44b	0.91±0.02b	10.96±0.72b	0.97
SMP7/WPI3	10.99±0.68c	0.76±0.03c	19.21±2.22c	0.98

Values are the means of three measurements±SD.
Mean values in the same column with different letters are significantly different (p<0.05).
The SMP (skim milk powder) was mixed with WPI (whey protein isolate) at different ratios of 9:1 (SMP9/WPI1), 8:2 (SMP8/WPI2), and 7:3 (SMP7/WPI3).