Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods.

Molecules · 2018 · PMC6321115 · PMID 30563127

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highly significantno p-value reported

A highly significant difference was found between the samples; the sample treated with a pre-treatment of slicing/freezing before drying was the most affected sample, followed by the sample crushed before drying, as explained above in Section 2.5 and Section 2.6 .

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