Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness.

Foods · 2026 · PMC13164022 · PMID 42121446

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highly significantno p-value reported

It exhibited a highly significant sequential p -value (<0.0001) and a non-significant lack-of-fit ( p = 0.4102 > 0.05), indicating that this model accurately captures the data variation without substantial residual error.

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