Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour.

Food Sci Nutr · 2020 · PMC7590342 · PMID 33133555

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a decreasing trendno p-value reported

The EE of raw anchote flour has shown a decreasing trend with increasing drying temperature.

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