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. 2024 Jun 3;13(11):1756. doi: 10.3390/foods13111756

Table 3.

Textural properties.

Drying Method Crispness (mm) Thickness (mm) Force (N)
CD 7.46 ± 1.22 a 1.66 ± 0.18 a 27.94 ± 4.37 a
RW TM 4.41 ± 0.76 b 0.77 ± 0.09 b 9.26 ± 0.93 b
FD 2.77 ± 1.31 c 3.70 ± 0.21 c 3.44 ± 0.46 c

a, b, c: Different lowercase letters within the same column and experiment show that the results are statistically significantly different (p < 0.05).