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. 2023 Apr 25;60(8):2223–2233. doi: 10.1007/s13197-023-05749-5

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© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Fig. 1 — Response surface (3-dimensional) graphs illustrate the effect of independent factors like wheat flour, roasted bengal gramflour, and pumpkin flour on Colour (A), Texture (B–D), Water activity (E–G), and Moisture content (H–J) of baked balls

Fig. 1 — Response surface (3-dimensional) graphs illustrate the effect of independent factors like wheat flour, roasted bengal gramflour, and pumpkin flour on Colour (A), Texture (B–D), Water activity (E–G), and Moisture content (H–J) of baked balls