Table 1 Variables and design levels for the BBD independent variables
From: Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Level of coded factors | X1:Sucrose addition (%) | X2:Inoculum concentration (%) | X3:Temperature (℃) |
|---|---|---|---|
− 1 | 6 | 8 | 30 |
0 | 8 | 10 | 32 |
1 | 10 | 12 | 34 |