Tables index

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
  • Table 1. Production Recipes Used in Dough Formation
  • Table 2. CODED LEVELS OF INDEPENDENT VARIABLES
  • Table 3. Regression coefficients, coefficient of determination (R2) and analysis of variance of regression models for baking temperature and time for cookies