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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