Tables index

From

Optimization of Aqueous Extraction Conditions of Unrefined Shea Butter Using Response Surface Methodology

Oseni T. Nurah, Iyasele U. Julius

American Journal of Food and Nutrition. 2018, 6(4), 108-114 doi:10.12691/ajfn-6-4-3
  • Table 1. Coded and actual values of independent variables used for optimization
  • Table 2. Matrix of experimental central composite design (CCD) for Extraction of Shea butter
  • Table 3. Experimental data for the responses under different extraction conditions shown in Table 2
  • Table 4. Regression coefficients, R2, and p values for responses under different extraction condition
  • Table 5. Comparison of predicted and experimental values for the response variables