{"title":"优化渗透脱水工艺以提高真空油炸永洲大葱的品质","authors":"Ngo Van Tai, Nguyen Minh Thuy","doi":"10.17306/j.afs.1120","DOIUrl":null,"url":null,"abstract":"1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"66 1","pages":"0"},"PeriodicalIF":1.3000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage\",\"authors\":\"Ngo Van Tai, Nguyen Minh Thuy\",\"doi\":\"10.17306/j.afs.1120\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam\",\"PeriodicalId\":7209,\"journal\":{\"name\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"volume\":\"66 1\",\"pages\":\"0\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17306/j.afs.1120\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.1120","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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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