Table 1 Experimental design of ingredients ratio for ball-eomuk manufacturing
| No.1) | X1 (Rice starch, %)2) | X2 (Rice protein, %) |
| 1 | 20(0) | 5(+1) |
| 2 | 30(+1) | 3(0) |
| 3 | 10(-1) | 3(0) |
| 4 | 10(-1) | 5(+1) |
| 5 | 20(0) | 3(0) |
| 6 | 30(+1) | 5(+1) |
| 7 | 20(0) | 3(0) |
| 8 | 30(+1) | 1(-1) |
| 9 | 10(-1) | 1(-1) |
| 10 | 20(0) | 3(0) |
| 11 | 20(0) | 1(-1) |
1)The number of experiment conditions by central composite design for manufacture.
2)X1: Rice starch (%) and coded level, X2: Rice protein (%) and coded level.