cheese {SLRMss} | R Documentation |
Cheese data set
Description
The Nateghi's cheese data set gives measurements of the cheddar cheese textures.
Usage
data(cheese)
Format
A data frame with 16 observations on the following 4 variables.
Details
cohe The cohesiveness.
fat The fat percentage.
xangum The xanthan gum percentage.
sodcase The sodium caseinate percentage.
Source
Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Omidizadeh, A., Manap, M.Y.A. (2012). Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. Journal of Food, Agriculture & Environment, 10(2), 46-54.
[Package SLRMss version 1.0.0 Index]