## 4 Conclusions
L, M, H signifies the low, medium, or high level of drying air humidity; 80, 100, 120 signifies the drying air temperature; 10, 20, 30 signifies the feed solution concentration. **Table A17. ** The results of statistical analysis of fitting the equations of the response surfaces to the values obtained experimentally in Stage III of the research. **Table A18. ** The results of statistical analysis of fitting the equations of the response surfaces to the values obtained experimentally in Stage III of the research. **Table A19. ** The results of statistical analysis of fitting the equations of the response surfaces to the values obtained experimentally in Stage III of the research. **Table A20. ** The results of statistical analysis of fitting the equations of the response surfaces to the values obtained experimentally in Stage III of the research. **Table A21. ** The results of statistical analysis of fitting the equations of the response surfaces to the values obtained experimentally in Stage III of the research. * _[PERSON] et al. (2020)_ [PERSON] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]. Dextrose equivalence of maltodexttrins determines particle morphology development during single sessile droplet drying. _Food Res. Int._**2020**, _131_, 108988. [CrossRef]
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