Figure 6. The S/N ratio response graph of the bread sensory evaluation reveals

From

Application of the Taguchi Method to Develop Pitaya Fruit Bread with Optimal Color, Volume, and Taste

Hung-Ju Tsai, Chan-Chiung Liu

Journal of Food and Nutrition Research. 2022, 10(5), 357-365 doi:10.12691/jfnr-10-5-4