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. 2014 Nov 19;52(9):5442–5455. doi: 10.1007/s13197-014-1647-5

Fig. 3.

Fig. 3

Porosity versus moisture content for potato. Data have been taken from literature-Krokida and Maroulis (1997) (freeze, microwave, vacuum drying) and Wang and Brennan (1995) (air drying 40 °C and 70 °C)