Texture profile analysis of acorn flour gel-Comparison of 3×3 latin square with 3sup 3 factorial experiment -

Original Article

Journal of the Korean Home Economics Association 1985;23(3):49-53.

논문편 : 도토리묵의 Texture 특성 - 라틴방격법과 요인배치법의 비교 -

김영아 , 이혜수

Texture profile analysis of acorn flour gel-Comparison of 3×3 latin square with 3sup 3 factorial experiment -

Young A Kim , Hai Soo Rhee

ABSTRACT

The typical texture profile analysis of acorn flour gel was investigated with Instron univ. testing machine by two experimental designs, 3×3 latin square and 3³ factorial experiment. As the result, it was revealed that Latin square is a useful method to reduce the number of experiments, in the case of a negligible interaction.