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Journal of Food Processing
Table of Contents
Journal of Food Processing
/
2015
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Article
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Tab 1
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Research Article
Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology
Table 1
Independent variables and their levels used for BBD.
Coded values
Cycles
Ratio
(mL/g)
Time
(min)
Temperature (°C)
−1
5
10
40
45
0
6
11
50
55
+1
7
12
60
65