Table 2 Correlation coefficient between the component percentages, in the edible mixtures, and the studied property records
Components | Studied properties | ||
|---|---|---|---|
Attractiveness | Stickiness | Edibility span | |
Honey | − 0.4267 | 0.9395 | 0.9755 |
Yolk | 0.8622 | − 0.9941 | − 0.9998 |
Baker's yeast | 0.9964 | − 0.9373 | − 0.9966 |