Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.1120

Ngo Van Tai, Nguyen Minh Thuy

引用次数: 0

Abstract

1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam

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优化渗透脱水工艺以提高真空油炸永洲大葱的品质

1泰国曼谷Ladkrabang国王蒙库特理工学院食品工业学院2越南芹苴大学食品与生物技术研究所

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来源期刊

Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.70

自引率

0.00%

发文量