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International Journal of Food Science
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International Journal of Food Science
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2015
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Article
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Tab 7
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Research Article
Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
Table 7
Coded values and corresponding actual values used in the third experimental design.
Exploratory variable
Level of variation
Thickness
10
12.9
20
27.1
30
Time
10
15.82
30
44.18
50
Temperature
50
52.9
60
67.0
70