Work

Optimizing the foam-mat drying of red dragon fruit: Effect of drying temperatures and foaming agentsOptimizing the foam-mat drying of red dragon fruit: Effect of drying temperatures and foaming agents

Year: 2024

Type: article

Source: International Journal of Chemical and Biochemical Sciences

DOI: 10.62877/1-ijcbs-24-26-20-1

Authors: Nguyen Minh Thuy, Le Huynh Nhu, Tran Ngoc Giau, Hong Van Hao, Nguyen Van Thanh, Ngo Van Tai

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4402685053

FWCI:

Cites:

Cited by:

Related to: 10