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. 2022 Jan 10;5:167–174. doi: 10.1016/j.crfs.2022.01.005

Fig. 1.

Fig. 1

Modified I-Optimal experimental design for the 8 roasting treatments (duplicated center point at 40 min at 114 °C), shown as diamonds and labeled with their roasting time (in min) and temperature values (in °C), which were replicated for the three cacao origins. The total of 27 treatments were roasted in randomized order.