Table 6 Variance analysis of gel strength
From: Research on soybean curd coagulated by lactic acid bacteria
Sources of variance | Sum of squared deviations | F | Ratio of F | Critical value of F | Distinct-iveness |
|---|---|---|---|---|---|
Soluble solids content | 182.412 | 3 | 24.315 | 9.280 | * |
Incubation amount | 26.952 | 3 | 3.593 | 9.280 | |
Edible glue amount | 14.162 | 3 | 1.888 | 9.280 | |
Time | 7.502 | 3 | 1.000 | 9.280 | |
Temperature | 24.897 | 3 | 3.319 | 9.280 | |
Errors | 7.50 | 3 |