Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

<div>Response surface and contour plots representing the effect of WP and KG (a) and the effect of MJ and KG (b) on total polyphenol content (<i>X</i><sub>1</sub>: WP (% w/v); <i>X</i><sub>2</sub>: MJ (% w/v); and <i>X</i><sub>3</sub>: KG (% w/v)).</div>

Journal of Chemistry

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Figure 2

Figure 2: Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice 

Figure 2 | Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice 