Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder.

Food Sci Nutr · 2018 · PMC6145276 · PMID 30258607

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marginally significantno p-value reported

For significant ( p ‐value <0.05) and marginally significant ( p ‐value between 0.05 and 0.1) effects, multiple means comparison was completed using Tukey's Multiple Means Comparison method at the 5% level of significance. 3.

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