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Table 5 Extreme difference analysis of gel strength

From: Research on soybean curd coagulated by lactic acid bacteria

G

A

B

C

D

E

1

21.450

17.325

16.775

16.575

16.750

2

15.325

16.825

15.925

16.425

16.950

3

13.725

14.950

16.300

15.200

15.775

4

12.775

14.175

14.275

15.075

13.800

Extreme difference

8.675

3.150

2.500

1.500

3.150

Better

A1

B1

C1

D1

E2

  1. * A: soluble solids content/%, B: incubation amount/%, C: edible glue amount/%, D: time/h, E: temperature/°C.
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