Optimization of the osmotic dehydration process for improving the quality of vacuum-fried �Vinh Chau� shallots at the pilot stage
| dc.contributor.author | Ngo Van Tai | |
| dc.contributor.author | Nguyen Minh Thuy | |
| dc.date.accessioned | 2025-07-21T06:09:33Z | |
| dc.date.issued | 2023-06-30 | |
| dc.description.abstract | 1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam | |
| dc.identifier.doi | 10.17306/j.afs.1120 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/12620 | |
| dc.subject | Osmotic dehydration | |
| dc.subject.classification | Garlic and Onion Studies | |
| dc.title | Optimization of the osmotic dehydration process for improving the quality of vacuum-fried �Vinh Chau� shallots at the pilot stage | |
| dc.type | Article |