Figure 1. Effect of Process Variables on Water loss

From

Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology

Khin Swe Oo, Soe Soe Than, Thet Hnin Oo

American Journal of Food Science and Technology. 2019, 7(6), 175-181 doi:10.12691/ajfst-7-6-2