| Popis: |
The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder (X 1 ), butter (X 2 ), and sugar (X 3 ). The analytical results of the physical and mechanical properties for each sample including color L (P |
