Figure 1. Contour plot showing the effect of baking temperature and time on crumb moisture content of bread samples

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