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. 2021 Jun 8;10(6):1319. doi: 10.3390/foods10061319

Table 3.

Regression analysis results for total hydrophobicity formation during microwave modification of LLC.

Effect 1 b* 2 Standard Error of b* b 3 Standard Error of b t p-Value
Intercept 22.58 1.01 22.35 0.000
pH −0.29 0.02 −3.78 0.28 −13.34 0.000
Modification time (s) 0.93 0.02 0.11 0.002 42.20 0.000

1 R = 0.98; R2 = 0.96; adjusted R2 = 0.96. 2 b* is the standardized regression coefficient. 3 b is the non-standardized regression coefficient.