id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-51	MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela	SENSORY EVALUATION OF MILLET-YELLOW FLAXSEED-HEMP COMPOSITE FLOUR GLUTEN-FREE COOKIES FOR OPTIMUM FORMULATION BY THE MIXTURE EXPERIMENTAL DESIGN	2016	10	.pdf	application/pdf	4810	218	51	The desired goal for each factor and response was selected so: the proportion of millet flour, yellow flaxseed flour and hemp flour were permitted to be at any level within range of the design, while all of the response variables were desired maximal. Coefficientsa Sensory characteristics Colour Taste Smell Aroma Texture General acceptability β1 6.83** 7.29** 7.37** 7.54** 7.21** 6.84** β2 6.79** 5.96** 6.01** 6.00** 5.77** 6.26** β3 8.04** 8.19** 8.45** 8.41** 8.25** 8.29** β12 2.11* 4.20* 3.82* 5.29* 5.48* 2.97* β13 1.62* 0.40 1.68 -0.25 1.56 1.94 β23 -0.58 1.20 -2.86 -0.65 -1.92 -0.74 Significance of the model (p) 0.0004 0.0036 0.0019 0.0006 0.0018 0.0007 Lack of fit of the model 0.2920ns 0.1922 ns 0.0502 ns 0.2773 ns 0.2570 ns 0.0610 ns R2 0.9408 0.8835 0.9033 0.9300 0.9057 0.9271 a β1, β2, β3 correspond to the effects of millet flour, yellow flaxseed flour and hemp flour, respectively, in the model; ns no significant effect at level  0.05; *	cache/fens-51.pdf	txt/fens-51.txt