Table 3. Optimum constraint values using three analytical methods in the object goal

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