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. 2020 Aug 8;8(9):4763–4772. doi: 10.1002/fsn3.1727

FIGURE 2.

FIGURE 2

Response surface curves for the effect of ingredient proportions on (a) taste and (b) flavor changes in bean‐based composite extruded snacks and their optimal values. A, beans; B, maize; and C, OFSP; where amaranth was kept constant at 2.94 g/100 g of total ingredients