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

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Journal: Foods, 2021
Volume: 10
Number: 226

Article: The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment
Authors: by Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov and Małgorzata Nowacka
Link: https://www.mdpi.com/2304-8158/10/2/226

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