Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom<i> (Agaricus bisporus)</i> Using Response Surface Methodology

<div>Effect of pressure and primary drying temperature (PDT) on ascorbic acid content.</div>

Journal of Food Quality

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Figure 1

Figure 1: Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom<i> (Agaricus bisporus)</i> Using Response Surface Methodology 

Figure 1 | Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology 