Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder.

Int J Food Sci · 2021 · PMC8712123 · PMID 34966820

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a slightly increasing trendno p-value reported

This factor was not significantly affected by EA concentration or whipping time difference, though there was a slightly increasing trend with increasing EA concentration.

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