Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology

<div>Response surface plots (3D) and contour plots (2D) showing the effects of the variables: number of cycles and time. On the contour plots (2D), the extraction yield increases from right to the left (39.0 to 54%).</div>

Journal of Food Processing

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Figure 3: Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology 