Zobrazeno 1 - 1
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pro vyhledávání: '"Ho, Thi Khanh Phuong"'
Publikováno v:
Brazilian Journal of Food Technology, Volume: 26, Article number: e2022142, Published: 07 JUL 2023
The influence of various drying characteristics in the experiment was explored in this study. The drying time and moisture content were used to evaluate the experimental outcomes. The drying of bitter gourd slices using a halogen dryer was done at va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::d1d7c323875a927b7c1a6129e62a6a86
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100420&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100420&lng=en&tlng=en
