Tables index

From

Sensory Evaluation of Carbonated Soykunun-Zaki Beverage Using Response Surface Analysis

Kolo S.I., Anounye J.C., Chinma C.E., Makun H. A, Oche R.

Journal of Food Security. 2025, 13(3), 106-114 doi:10.12691/jfs-13-3-4
  • Table 1. Optimization of soykunun-zaki production process/design
  • Table 2. Sensory Characteristics of Soykunun Zaki Samples
  • Table 3. Optimization and prediction ofsensory characteristics ofcarbonated soykunun-zakiby Design Expert
  • Table 4. ANOVA for Taste
  • Table 5. ANOVA for Color
  • Table 6. ANOVA for Mouthfeel
  • Table 7. ANOVA for Consistency
  • Table 8. ANOVA for Aroma
  • Table 9. ANOVA for Overall Acceptance