Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)-Reference-Cited by-同舟云学术

Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)

Author:

Nguyen Thi‐Van‐Linh¹²,Nguyen Phuoc‐Bao‐Duy³,Luu Xuan‐Cuong¹,Huynh Bao‐Long⁴,Krishnan Sitaraman⁵^ORCID,Huynh Phong T.²⁵^ORCID

Affiliation:

1. Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam

2. Faculty of Chemical Engineering HCMC University of Technology Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam

3. Faculty of Electrical and Electronics Engineering Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam

4. Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam

5. Department of Chemical and Biomolecular Engineering Clarkson University Potsdam NY USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference60 articles.

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