Journal of Food Processing / 2015 / Article / Tab 3

Research Article

Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study

Table 3

Design and results of Box-Behnken response surface analysis.

NumberVolume (mL)Sensory evaluation value (scores)

1222.1686.55
2167.2468.32
3243.1190.02
4251.9487.91
5183.4672.30
6166.9358.44
7182.0471.94
8199.3578.02
9243.8983.99
10170.0873.82
11193.6477.63
12187.4177.95
13193.2676.34
14156.8850.53
15252.4187.03

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