Effects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)

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dc.contributor.authorNguyễn Minh Thủy
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorHong Van Hao
dc.contributor.authorNguyen-Huy Dung
dc.contributor.authorNgô Văn Tài
dc.contributor.authorVõ Quang Minh
dc.date.accessioned2026-05-08T19:16:50Z
dc.date.issued2023-11-22
dc.description.abstractDerivation and application of
dc.identifier.doi10.24275/rmiq/alim24184
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15703
dc.publisherRevista Mexicana de Ingeniería Química
dc.subjectFood and Agricultural Sciences
dc.titleEffects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)
dc.typeArticle

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