Plant-based protein extrusion optimization: Comparison between machine learning and conventional experimental design.

The second candidate model which incorporated tensile properties (referred to as “w/tensile”) was highly significant ( p < 0.001), reinforcing the strong relationship between extrusion parameters and mechanical properties.

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Notably, the quadratic effects of water content ( p = 0.057, F = 4.93) and barrel temperature ( p = 0.061, F = 4.77) approached significance.

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