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. 2024 Apr 26;13(9):1339. doi: 10.3390/foods13091339

Figure 2.

Figure 2

3D response surface graphs for (a) %water content, (b) aw, (c) ΔΕ*, and (d) %NaCl, as a function of osmosis duration and temperature, at a fixed OD concentration of 30% oligofructose and 20% maltodextrin.