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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

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
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引用次数: 0

摘要

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
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage
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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来源期刊
Acta scientiarum polonorum. Technologia alimentaria
Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.70
自引率
0.00%
发文量
70
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