Investigation of microwave application time with constant pulse ratio on drying of zucchini.

Food Sci Nutr · 2023 · PMC10420778 · PMID 37576034

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a decreasing trendno p-value reported

The bulk density of all treatments showed a decreasing trend until the end of the microwave drying stage (the second marker from the left) with a relatively higher slope than the hot‐air drying stage.

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