As a Formulation chemist, you're required to do a diet (dark) chocolate D optimal (experimental design) Table with variables and response factors ( viscosity, polyphenol content, fat content). How would you do the D optimal design table? (Note!! You can use other literature papers or other online papers to check how it's done. Also you don't have to have the results for the response factors but you need values on how you would set up the variables).