Research Article
Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Figure 4
Response surface and contour plots representing the effect of WP and MJ (a) and the effect of MJ and KG (b) on LAB count (X1: WP (% w/v); X2: MJ (% w/v); X3: KG (% w/v)).
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