The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.

Foods · 2020 · PMC7603155 · PMID 33080983

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a decreasing trendno p-value reported

Sabalni and Rahman [ 93 ] noted a decreasing trend of apparent porosity and an increase of apparent density with the increase of shelf temperature in the range from −45 to 15 °C for abalone, potato, and brown date.

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