Effect of infrared drying on the drying kinetics and the quality of mango (Mangifera indica) powder

• Autorzy: Nguyen P.B.D. , Nguyen T.V.L. , Nguyen T.T.D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.69-81,fig.,ref.

Twórcy

autor

Nguyen P.B.D.

• Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

autor

Nguyen T.V.L.

• Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

autor

Nguyen T.T.D.

• Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/182962