Table 3. Regression coefficients, coefficient of determination (R2) and analysis of variance of regression models for baking temperature and time for cookies

From

Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)

Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A, Ogungbesan V.T

American Journal of Food Science and Technology. 2019, 7(1), 22-26 doi:10.12691/ajfst-7-1-4