Figure 1. Evolution of the moisture content during drying time at 60°C of different treatments of cashew apple samples

From

Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of Dried Cashew Apple

Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni, Latifou Lagnika

American Journal of Food Science and Technology. 2019, 7(6), 227-233 doi:10.12691/ajfst-7-6-10