Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.

Food Sci Nutr · 2024 · PMC10867473 · PMID 38370041

Europe PMC DOI

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a clear trendno p-value reported

A clear trend could not be determined for the Hue angle value of tarhana, but the highest h° value was determined for V‐RWD 90°C and the lowest for A‐RWD 90°C.

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