Feedback on Custom DOE to Predict Proportion of Rejectors
The BackgroundI recently ran a pilot study with 5 different food samples that have varied "Starch," "Sugar," and "Salt" as continuous factors. Each of the 5 food samples was tasted by 150 panelists each, who either accepted or rejected the sample. The percentage of rejecting panelists is what I would like to model as a function of my three continuous factors. My pilot study yielded some interest...