Impact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour

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dc.contributor.authorNguyễn Minh Thủy
dc.contributor.authorLe Huy Hiep
dc.contributor.authorNgô Văn Tài
dc.contributor.authorHuynh Thi Thu Huong
dc.contributor.authorVõ Quang Minh
dc.date.accessioned2026-05-08T19:19:55Z
dc.date.issued2022-12-30
dc.description.abstract1Institute of Food and Biotechnology, Can Tho University, Vietnam 2School of Food Industry, King Mongkut’s Institute of Technology, Bangkok, Thailand 3College of Environment and Natural Resources, Can Tho University, Vietnam
dc.identifier.doi10.17306/j.afs.1061
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17275
dc.publisherActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectFreezing and Crystallization Processes
dc.subjectPotato Plant Research
dc.titleImpact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour
dc.typeArticle

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