Figure 1. Response surface plots of the Y1; degree of hydrolysis (DH%), Y2; pH and Y3; soluble solid contents (%)

From

Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of Food and Nutrition Research. 2020, 8(10), 561-567 doi:10.12691/jfnr-8-10-4