Figures index

From

Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)

Peluola-Adeyemi O.A, Adepoju P.A, Lawal S.O

American Journal of Food Science and Technology. 2019, 7(4), 122-126 doi:10.12691/ajfst-7-4-3
  • Figure 1. Contour plot showing the effect of baking temperature and time on crumb moisture content of bread samples
  • Figure 2. Contour plot showing the effect of baking temperature and time on specific loaf volume of bread samples
  • Figure 3. Contour plot showing the effect of baking temperature and time on crumb hardness of bread samples
  • Figure 4. Contour plot showing the effect of baking temperature and time on overall acceptability of bread samples
  • Figure 5. Effect of baking temperature and time on desirability of the bread samples