Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts
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This study systematically investigated the combined effects of drying method (mid- and short-wave infrared drying, MSID; hot air drying, HAD; radio frequency-hot air combined drying, RF-HAD), drying temperature (35, 45, 55, 60 °C), and initial wet-basis moist... ...
