Dataset:  icecreamcone3.csv

Source: V.T. Huang, J.B. Lindamood, P.M.T. Hansen (1988). "Ice-Cream Cone
Baking: Dependence of Baking Performance on Flour and Batter Viscosity,"
Food Hydrocolloids, Vol. 2, #6, pp. 451-466.

Description: Model Relating Viscosity to moisture, protein, and
ash contents in flour used in baking ice cream cones.
Model: V = b0 + b1M + b2P + b3A

Variable Names: 
codeNum    (code number, n=39)
moisture    (%)
protein     (%)
ash         (%)
viscosity   (degree MacMichale)