Table 5. ANOVA Summary Table on the Differences on the Quality Attributes of Vacuum Fried Squash in terms of Taste

From

Acceptability of Vacuum-fried Squash (Cucurbita maxima) Using Three Process Schedules

Elvi C. Escarez, Ronie F. Magsino, Mario A. De Castro Jr.

American Journal of Food Science and Technology. 2018, 6(2), 83-86 doi:10.12691/ajfst-6-2-4