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

<div>Effect of sample thickness and secondary drying temperature (SDT) on antioxidant content.</div>

Journal of Food Quality

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Figure 3: Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom<i> (Agaricus bisporus)</i> Using Response Surface Methodology 

Figure 3 | Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology 