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Effects of immersion freezing (IF), osmo‐dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were studied. Results showed that IF had the shortest freezing time, followed by ODF and AF. In ODF groups, dehydrofreezing in 50% glucose (G‐50) showed the highest quality. Mangoes pre‐treated in glucose had higher quality than those pre‐treated...
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