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. 2015 Nov 27;53(2):1151–1163. doi: 10.1007/s13197-015-2121-8

Table 1.

Experimental Design using Optimal Mixture Model of RSM for the Composite Flour

Symbol Coded levels
−1 +1
Wheat flour (%) A 60.426 90.000
Amaranth seed flour (%) B 5.000 30.000
Brewers’ spent grain flour (%) C 2.000 6.000
Apple pomace flour (%) D 3.000 8.000