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. 2024 Apr 26;13(9):1339. doi: 10.3390/foods13091339

Table 1.

Experimental data for four-variable three-level response surface analysis.

Process
Factors
Temperature (°C) Oligofructose Concentration (%) Maltodextrin
Concentration (%)
Duration of Osmosis (min)
High 50 30 40 80 +1 +1 +1
Center 40 20 30 60 0 0 0
Low 30 10 20 40 −1 −1 −1
Standard
order
X1 X2 X3 X4