Dataset:  sensorywheatchip.csv

Source: A. Kayacier, F. Yuksel, S. Karaman (2014). "Simplex Lattice Mixture
Design Approach on Physicochemical and Sensory Properties of Wheat Chips
Enriched with Different Legume Flowers: An Optimization Study Based on
Sensory Properties," LWT - Food Science and Technology, Vol. 58, pp. 639-648.

Description: Mixture Experiment with 3 ingredients: Chickpea Flour, Pea
Flour, and Soy Flour with 15 mixtures. 9 Response variables (authors used 
means as the response):
Physicochemical Responses (Means of 4 replicates):
Y1: Dry Matter (g/100 g)
Y2: Ash (g/100 g)
Y3: Oil (g/100 g)
Y4: Protein (g/100 g)
Y5: Hardness (g)
Sensory Responses (Means of 10 raters):
Y6: Taste
Y7: Color
Y8: Crispness
Y9: Overall Rating


Variables/Labels
Mixture
Chickpea proportion (X1)
Pea Proportion (X2)
Soy Proportion (X3)
Dry Matter Mean   (MY1)
Ash Mean    (MY2)
Oil Mean  (MY3)
Protein Mean  (MY4)
Hardness Mean  (MY5)
Taste Mean   (MY6)
Color Mean   (MY7)
Crispness Mean  (MY8)
Overall Preference Mean  (MY9)
Dry Matter SD    (SD1)
Ash SD     (SD2)
Oil SD      (SD3)
Protein SD   (SD4)
Hardness SD   (SD5)
Taste SD     (SD6)
Color SD   (SD7)
Crispness SD   (SD8)
Overall Preference SD    (SD9)