Figure 2. Contour plot showing the effect of baking temperature and time on specific loaf volume 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