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pro vyhledávání: '"Giap Pham Ngoc Tram"'
Autor:
Tran Tieu Yen, Tran Hong Quan, Huynh Thi Hong Nhung, Giap Pham Ngoc Tram, Supatra Karnjanapratum, Soottawat Benjakul
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100173- (2022)
Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fru
Externí odkaz:
https://doaj.org/article/ea7144ae97d441a7b262b2d529b669a9
Autor:
Tran Hong Quan1 quanth@vlute.edu.vn, Giap Pham Ngoc Tram1, Tran Tieu Yen1, Nguyen Phung Tien1, Pensiri Kaewthong2,3, Supatra Karnjanapratum4
Publikováno v:
Acta Scientiarum Polonorum. Technologia Alimentaria. Jul-Sep2023, Vol. 22 Issue 3, p351-360. 10p.