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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.