Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage

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dc.contributor.authorNgô Văn Tài
dc.contributor.authorNguyễn Minh Thủy
dc.date.accessioned2026-05-08T19:21:49Z
dc.date.issued2023-6-30
dc.description.abstract1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam
dc.identifier.doi10.17306/j.afs.1120
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/18206
dc.publisherActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectGarlic and Onion Studies
dc.subjectFood Drying and Modeling
dc.subjectFlowering Plant Growth and Cultivation
dc.titleOptimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage
dc.typeArticle

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