Research Article
Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Table 6
Predicted and experimental values of responses under optimum conditions.
| ||||||||||||||||||||||||||||||
Mean values ± standard deviation (duplicate determination); OA score on 1–9 scale (with 100% d (i): the percentage of calculated desirability). |