Table 1. Coded and actual values of the independent variables in Box-Behnken Design

From

Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives

Mamadou Lamarana Souare, William Tchabo, Spéro Ulrich Koba Edikou, Gabriela Elena Bahrim, Mihaela Cotârleț

American Journal of Food and Nutrition. 2026, 14(1), 7-18 doi:10.12691/ajfn-14-1-2