Tables index

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
  • Table 1. Single-factor experiments
  • Table 2. Box-Behnken design (BBD), predicted and actual values of overall acceptance
  • Table 3. Analysis of variance (ANOVA) for the overall acceptance of the biscuits
  • Table 4. Physical properties and sensory evaluation of the biscuits