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. 2020 Dec 3;71:105402. doi: 10.1016/j.ultsonch.2020.105402

Fig. 1.

Fig. 1

Response surface plots of total phenolic content of sorghum flour as affected by flour to water ratio, ultrasonication intensity, and ultrasonication time for (a, b, c) continuous flow and (d, e, f) batch ultrasonication at 0 level of corresponding third variable.