Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

Table 1

Experimental ranges and levels of independent variables used in RSM in terms of actual and coded factors.

	Variables	−1	0	1
Acacia gum (%, w/w)		0.5	1.0	1.5
Sucrose (%, w/w)		10	20	30
Salt (%, w/w)		0.5	1.0	1.5