Tables index

From

Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology

M. R. Haque, M. M. Hosain, M. S. Awal, M. M. Kamal

American Journal of Food Science and Technology. 2019, 7(3), 79-85 doi:10.12691/ajfst-7-3-2
  • Table 1. Process variables and their levels of FCCD experimental design
  • Table 2. Face centered central composite design with experimental values of response variables
  • Table 3. Regression summary and ANOVA for WL, SG and WL/SG-ratio