Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

<div>Response surface plot illustrating the combined effect of egg albumin and whipping time on TFC (a) and beta carotene (b).</div>

International Journal of Food Science

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Figure 6

Figure 6: Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder 

Figure 6 | Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder 