Journal of Food Quality / 2018 / Article / Fig 4

Research Article

Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process

Figure 4

Color changes of (a) value, (b) value, and (c) value as a function of drying time at various microwave powers for sample amount of 80 g.
(a)
(b)
(c)

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