Dataset: banana_pretreat.dat Source: T.A. Anyasi, A.I.O. Jideani, G.R.A. Mchau (2015). "Effect of Organic Acid Pretreatment on Some Physical, Functional, and Antioxidant Properties of Flour Obtained from Three Unnripe Banana Cultivars," Food Chemistry, Vol. 172, pp. 515-522. Description: 3-Way ANOVA relating Oil Holding capacity of Bananas to Cultivar (1=Luvhele, 2=Mabonde, 3=M-red), Pre-treatment acid (1=ascorbic, 2=Citric, 3=Lactic), and Amount of acid (1=10g/L, 2=15, 3=20) Data simulated to match means, SDs Variables/Columns Cultivar 8 Acid Type 16 Acid Dose 24 Oil holding capacity (g/g dry weight) 26-32