The effects of oat fibre powder particle size on the physical properties of fresh and frozen wheat bread rolls using response surface methodology

The effects of oat fibre powder particle size on the physical properties of fresh and frozen wheat bread rolls using response surface methodology Paper details I am passing you the raw results and materials and methods part. I would like you to do:
– Statistics using Response Surface Methodology (I explain everything in the M&M part)
– Desciption of results
– Discussion of results with other references (no older than 5 years)

I attach the article which should be the sample of how the order should look like. Please do not write more than is needed for the article for publication.