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. 2011 Feb 6;49(5):547–555. doi: 10.1007/s13197-011-0298-z

Fig. 3.

Fig. 3

Response surface and contour plots showing effect of processing variables on the RR a time v/s sucrose concentration (temperature = 45 °C); b temperature v/s sucrose concentration (time = 3 h) and c temperature v/s time (sucrose concentration = 60°B)