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

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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.accessioned2026-05-08T19:17:42Z
dc.date.issued2022-12-30
dc.description.abstractSweet potato (Ipomoea batatas L.) is an important crop providing food for humans and raw materials for industrial processing plants to create high economy products.According to the restructuring of the agriculture sector in Vinh Long province, each year there is an attempt to stabilize the sweet potato growing area from 10,500 to 11,000 hectares, with an output of 300,000-400,000 tons, which is home to a large sweet potato
dc.identifier.doi10.17306/j.afs.2022.1061
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16155
dc.publisherActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectFood Drying and Modeling
dc.subjectFreezing and Crystallization Processes
dc.titleImpact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour [pdf]
dc.typeArticle

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