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Table 1 The coded levels of sucrose and reconstituted skim milk for central composite experimental design

From: Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

Factors [% (g/100 mL)] Coded levels
− alpha Low Center High + alpha
Sucrose (S) − 1.24264 0 3 6 7.24264
Reconstituted skim milk (SM) − 1.24264 0 3 6 7.24264