Process of foam-mat drying of purple rice bran extract and evaluation of product properties

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dc.contributor.authorL.T.K. Loan
dc.contributor.authorNgô Văn Tài
dc.date.accessioned2026-05-08T19:20:26Z
dc.date.issued2023-10-10
dc.description.abstractDerivation and application of
dc.identifier.doi10.24275/rmiq/alim23148
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17508
dc.publisherRevista Mexicana de Ingeniería Química
dc.subjectFood Quality and Safety Studies
dc.subjectFood composition and properties
dc.titleProcess of foam-mat drying of purple rice bran extract and evaluation of product properties
dc.typeArticle

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