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International Journal of Food Science
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International Journal of Food Science
/
2021
/
Article
/
Tab 5
/
Research Article
Optimization of the Formulation of Rice Biscuits Supplemented with
D. Edulis
(L.) Powder Using Response Surface Methodology
Table 5
Predicted and experimental values of the responses obtained at optimum conditions.
Responses
Predicted values
Experimental values
value (
-
test)
Granular
3.53
0.143
Crispness
3.99
0.274
Hardness
2.7
0.561
Aroma
3.43
0.806
Overall quality
4.02
0.559