Tables index

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
  • Table 1. Acceptability Attributes of Vacuum Fried Squash Using Process Schedule 1
  • Table 2. Acceptability Attributes of Vacuum Fried Squash Using Process Schedule 2
  • Table 3. Acceptability Attributes of Vacuum-Fried Squash Using Process Schedule 3
  • Table 4. ANOVA Summary Table on the Quality Attributes of Vacuum Fried Squash in terms of Color
  • Table 5. ANOVA Summary Table on the Differences on the Quality Attributes of Vacuum Fried Squash in terms of Taste
  • Table 6. ANOVA Summary Table on the Differences on the Quality Attributes of Vacuum Fried Squash in Terms of Texture
  • Table 7. ANOVA Summary Table on the Differences on the Quality Attributes of Vacuum Fried Squash in terms of General Acceptability