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. 2013 May 20;2013:305407. doi: 10.1155/2013/305407

Table 2.

Direct and interaction effect of bread quality parameters.

Factor/interaction %
Volume Firmness Brownness
Main effects
 Pretreatment (Pt) 6∗ 40∗ 85∗
 Cassava ratio (Cr) 27∗ 11∗ 3∗
 Pectin content (Pc) 5∗ 2∗ 1∗
Interactions
 Pt × Cr 18∗ 20∗ 1
 Pt × Pc 15∗ 17∗ 1
 Cr × Pc 4∗ 5∗ 1∗
Error 25 5 7

SStotal 12664 212.5 59418

*Effects are statistically significant at a 90% confidence level.