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Unformatted text preview: a) Texture of cake b) Amt of flour, Amt of egg powder, Amt of oil added, Temperature of oven (continuous) c) Amt of flour (low or high), Amt of egg powder (low or high), Amt of oil added (low or high), Temperature of oven (375 and 400 ) e) No f) Exp oven, Obs. oven g) Exp cake, Obs. cake 2.8)...
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This note was uploaded on 04/17/2008 for the course STAT 3704 taught by Professor Talaura during the Spring '07 term at Virginia Tech.
- Spring '07