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. 2022 May 28;11(11):1585. doi: 10.3390/foods11111585

Table 1.

Three factors and three levels of response surface methodology.

Factor Levels
Soaking time (h) X1 0(−1) 3(0) 6(1)
Extraction time (h) X2 3(−1) 6(0) 9(1)
Ratio of liquid to solid (mL/g) X3 8(−1) 10(0) 12(1)

(−1), (0) and (1) were coded levels.