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

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dc.contributor.authorNguyen Minh Thuy
dc.contributor.authorLe Huy Hiep
dc.contributor.authorNgo Van Tai
dc.contributor.authorHuynh Thi Thu Huong
dc.contributor.authorVo Quang Minh
dc.date.accessioned2025-07-21T06:08:17Z
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/123456789/11976
dc.subject.classificationFreezing and Crystallization Processes
dc.titleImpact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour
dc.typeArticle

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