Skip to main content
. 2014 Feb 8;51(9):2190–2196. doi: 10.1007/s13197-014-1269-y

Table 1.

Experimental ranges and levels of independent variables used in RSM in terms of actual and coded factors for potato stuffed parothas

Coded levels
Independent variables +1.41 +1 0 −1 −1.41
Dough (X1) 77.07 75 85 65 62.92
Stuffing (X2) 37.07 35 30 25 22.92