Fig. 1.
Response surface 3D plots showing significant effect of independent variables on total biogenic amines content: a influence of rice soaking temperature (Ts) and initial pH when rice–water ratio and rice soaking time (ts) were constant at 1:7 w/w and 12 h, respectively; b influence of added salt concentration and fermentation temperature (Tf) when fermentation time (tf) was constant at 20 h; c influence of tf and Tf when salt concentration was constant at 10 g/kg mixed dal–rice batter; d influence of salt concentration and tf when Tf was constant at 31.5 °C