Figure 1. Three-dimensional response surface plots representing interaction effects: (a) LF: MF with WWF: WF, (b) LF: MF with Sugar and (c) WWF: WF with Sugar.

From

Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)

Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian, Li Wang

Journal of Food and Nutrition Research. 2018, 6(3), 192-199 doi:10.12691/jfnr-6-3-9